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Carrot and Hummus Cookies

Looking for a great low fat, low sugar dog treat? Try making your dog carrot and hummus cookies, safety guaranteed by Dr Carol. Recipe: courtesy of Ana and her diabetic dog Xena.
Prep Time 15 mins
Cook Time 10 mins
Total Time 30 mins
Course Snack
Cuisine International
Servings 12 Cookies


  • 16 oz chick peas
  • 1 lb beef liver steaks
  • 1 bag Carrots organic
  • 4 cups water distilled or filtered
  • 1/3 cup olive oil extra virgin


  • Place 4 cups of filtered water and the 16 ounces of chickpeas to soak for 24 hours in a large cup or bowl. Soaking allows the chick peas to absorb water which hydrates them so that they become soft, which results in a delightful creamy hummus.
  • Sear the 1 pound beef liver steaks with 1/3 cup of extra virgin olive oil in a sauté pan. Sear both sides until fully cooked.
  • Drain the water from the 16 ounces of chickpeas that soaked overnight and discard the water.
  • Ideally using your food processor, pulse mix the chickpeas until they look creamy. There is no need to add additional water
  • There you have it! The raw hydrated chickpeas have been transformed into HUMMUS! Pour the hummus into a zip lock bowl that has a tightly sealed lid.
  • Notice the creamy texture.
  • Place the seared and cooked beef liver into the Cuisinart- Pulse until creamed liver pate’
  • This is Beef Liver Pate’
  • Mix the liver pate’ and hummus in the same zip lock bowl.
  • Slice your carrot slices as thin as possible.
  • Arrange your carrot slices and dab the 50-50 mixture of creamed hummus and liver pate’ as the carrot cookie filling.
  • Xena is deciding which live hummus cookie treat to eat


Now.. if only we could come up with healthy cookies that we humans love to eat!