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.
Ingredients:
16 ounces Chick Peas (also called garbanzo beans),
1 pound beef liver steaks,
1 bag of organic carrots,
4 cups of distilled or filtered water,
1/3 cup of extra virgin olive oil,
Mandolin or Sharp Knife for slicing very thin carrot slices
STEP ONE: 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.
STEP TWO: 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.
STEP THREE: Drain the water from the 16 ounces of chickpeas that soaked overnight and discard the water.
STEP FOUR: Ideally using your food processor, pulse mix the chickpeas until they look creamy. There is no need to add additional water.
STEP FIVE: 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.
STEP SIX: Place the seared and cooked beef liver into the Cuisinart- Pulse until creamed liver pate’
This is Beef Liver Pate’
STEP SEVEN: Mix the liver pate’ and hummus in the same zip lock bowl.
STEP EIGHT: Slice your carrot slices as thin as possible.
STEP NINE: 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!
Lip Smackin Good!!
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