19 ounce-can chickpeas, drained
3 tablespoons lemon juice, or more to taste
1/3 cup tahini
1 clove garlic, pressed
1/2 teaspoon salt
2 tablespoons olive oil
8 medium carrots
1. Place all ingredients except carrots in workbowl of food processor. Process until smooth. Taste; adjust seasonings.
2. Peel carrots; cut into sticks.
Serve hummus as a dip or as a sandwich spread. Use to thicken soups.
Makes 6 servings. Nutrition analysis per serving: Calories, 259; Protein 9g; Carbohydrate 29g; High in copper, phosphorus and Vitamin A. Approximate cost per serving: $1.25. Active prep time: 15 minutes. Planning: Pantry: chickpeas, tahini; produce: lemon, garlic, carrots. To have on hand: extra virgin olive oil, salt. garlic.