Hummus And Carrot Sticks
by Pierce Abernathy • featured in 3 Meals, 1 Snack, $10 (7-Day Make-Ahead Meal Plan Day 3)
Under 30 min
Under 30 min
Ingredients
for 6 servings
-
15 oz chickpeas, 1 can, drained (400 g) -
¼ cup olive oil (60 mL) - ½ lemon, juiced
- 1 small clove garlic
-
¼ teaspoon ground cumin -
½ teaspoon kosher salt - 6 medium carrots
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Preparation
- Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
- Transfer to an airtight container and store in the fridge up to 7 days.
- Peel and cut the carrots into spears.
- Serve with ⅓ cup (80 g) hummus.
- Enjoy!
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Tips
1 of
2
-
noodles13
We didn’t have any carrots when I made it so instead I cut up pieces of celery and it worked just the same, maybe even better!
2018-08-19T15:33:31Z Helpful (5) -
iqra_aaa
Dont use cold chickpeas! Make sure that they are at room temperature! Otherwise its a very awesome recipe!
2019-03-15T14:00:47Z Helpful (3) -
Elijah Myers
Add some cool water until you like the consistency! Mine was just a little grainy without it
2019-02-01T17:07:10Z Helpful (2) -
meltheweeb
Tekrardan deneyeceğinde; 1. Nohutu haşla 2. Tahin ile de dene.
2019-03-13T05:16:05Z Helpful (1)
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