Cucumber & Carrot Spears with Hummus
🍳 raw
🍽 serves 10
📋 9 ingredients
Nutrition per serving
317
calories
12.0g
protein
34.6g
carbs
15.2g
fat
Ingredients per serving
- 1.5 oz chickpeas
- 1.0 each Large Carrots
- 0.4 each Cucumbers
- 0.3 oz Olive Oil
- 0.2 oz Peeled Garlic
- 0.2 tbsp Lemon Juice
- 0.2 oz tahini
- 0.1 oz cumin
- 0.1 tsp Kosher Salt
Method
1. Wash and peel the cucumbers and carrots.
2. Cut the cucumbers into 4-inch spears and the carrots into 3-inch sticks.
3. In a food processor, combine chickpeas, minced garlic, lemon juice, olive oil, tahini, cumin, and salt. Process until smooth, stopping to scrape down the sides as needed.
4. Taste the hummus and adjust seasoning if necessary, adding more lemon juice or salt to taste.
5. Transfer the hummus to a serving bowl.
6. Arrange the cucumber and carrot spears on a platter next to the bowl of hummus.
7. Chill in the refrigerator for at least 30 minutes before serving.
