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95% would make again

Hummus And Carrot Sticks

featured in 3 Meals, 1 Snack, $10 Meal Plan
Pierce Abernathy
Tasty Team

Under 30 minutes

Under 30 minutes

Ingredients

for 6 servings

  • 15 oz chickpeas (400 g), 1 can, drained
  • ¼ cup olive oil (60 mL)
  • ½ lemon, juiced
  • 1 small clove garlic
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 6 medium carrots

Nutrition Info

  • Calories 214
  • Fat 10g
  • Carbs 24g
  • Fiber 7g
  • Sugar 5g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
  2. Transfer to an airtight container and store in the fridge up to 7 days.
  3. Peel and cut the carrots into spears.
  4. Serve with ⅓ cup (80 g) hummus.
  5. Enjoy!

Ingredients

for 6 servings

  • 15 oz chickpeas (400 g), 1 can, drained
  • ¼ cup olive oil (60 mL)
  • ½ lemon, juiced
  • 1 small clove garlic
  • ¼ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 6 medium carrots

Nutrition Info

  • Calories 214
  • Fat 10g
  • Carbs 24g
  • Fiber 7g
  • Sugar 5g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
  2. Transfer to an airtight container and store in the fridge up to 7 days.
  3. Peel and cut the carrots into spears.
  4. Serve with ⅓ cup (80 g) hummus.
  5. Enjoy!

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