Baby Carrots and Low-Fat Hummus

Name: Baby Carrots and Low-Fat Hummus
Ingredients: 1 1/2 c (228 g) cooked chickpeas or 15-oz (425 g) can low-sodium chickpeas, drained and rinsed; 2 tbsp (30 mL) lemon juice; 1 tsp (5 mL) tahini; 1 clove garlic or 1/8 tsp (0.6 mL) garlic powder; dash ground black pepper; 1/2 c (120 mL) roasted red peppers; water soaked; 1/4 tsp (1.2 mL) ground cumin

www.pcrm.org

Serve baby carrots with leftover low-fat hummus for a quick snack!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pcrm.org.

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Ingredients

1 1/2 c (228 g) cooked chickpeas or 15-oz (425 g) can low-sodium chickpeas, drained and rinsed
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) tahini
1 clove garlic or 1/8 tsp (0.6 mL) garlic powder
dash ground black pepper
1/2 c (120 mL) roasted red peppers; water soaked
1/4 tsp (1.2 mL) ground cumin