Carrots and Hummus

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Carrots and Hummus

Yield 6

Author Marma Health

Ingredients

• two 25-oz cans Chickpeas
• 1 Garlic clove, minced
• 1 lemon Lemon Juice
• 1 16-oz jar Tahini
• 1 tsp Cumin
• 1 tbsp Sea Salt
• 1- 1.5 cups Ice Water
• 3 large Carrots, peeled and cut into sticks

Instructions

1. In a food processor, combine garlic and the juice of 1 lemon.
2. Add tahini, cumin, and sea salt. Process till fully combined.
3. Drizzle in ice water slowly while mixing. Mix until smooth.
4. Add chickpeas and process until smooth. Scraping down sides occasionally. Mix until smooth, about 3 minutes.
5. Serve in a bowl with carrots to dip.