Carrot Sticks and Hummus
10min
0min
3
260
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Chef's Note
For an ultra-smooth hummus, blend the liquid ingredients (lemon juice, tahini, garlic) first before adding the chickpeas. This whips the tahini into a light, creamy base!
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Ingredients
4 medium carrots
15 oz canned chickpeas
3 tbsp tahini
1 whole lemon
1 clove garlic
1/2 tsp ground cumin
1/2 tsp salt
2 tbsp water
1 tbsp olive oil
Instructions
- 1
Wash and peel 4 medium carrots, then slice them into 3-inch long sticks and set them aside on a serving plate.
- 2
Cut 1 whole lemon in half and squeeze out 2 tablespoons of fresh lemon juice, ensuring you discard any seeds.
- 3
Peel 1 clove of garlic.
- 4
Drain 15 ounces of canned chickpeas, reserving some liquid if desired, or prepare 2 tablespoons of water.
- 5
In a tall blending jar or deep bowl, combine the drained chickpeas, 3 tablespoons of tahini, 2 tablespoons of fresh lemon juice, 1 peeled garlic clove, 1/2 teaspoon of ground cumin, 1/2 teaspoon of salt, and 2 tablespoons of water.
- 6
Insert an immersion blender into the jar and blend on high speed for 1 to 2 minutes, moving the blender up and down until the mixture is completely smooth and creamy.
- 7
Transfer the freshly blended hummus to a small bowl, drizzle with 1 tablespoon of olive oil, and serve immediately alongside the prepared carrot sticks.
Nutrition Information (per serving)
260
8g
28g
14g
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