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Hummus And Carrot Sticks

by Pierce Abernathy • from the video 3 Meals, 1 Snack, $10 (7-Day Make-Ahead Meal Plan Day 3)

Ingredients

for 1 cup

  • 15 oz
    chickpeas, 1 can, drained (400 g)
  • ¼ cup
    olive oil (60 mL)
  • ½ lemon, juiced
  • 1 small clove garlic
  • ¼ teaspoon
    ground cumin
  • ½ teaspoon
    kosher salt
  • 2 medium carrots

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Preparation

Under 30 min

  1. Combine the chickpeas, olive oil, lemon juice, garlic, cumin, and salt in a blender or food processor and blend until completely smooth.
  2. Transfer to an airtight container and store in the fridge up to 7 days.
  3. Peel and cut the carrots into spears.
  4. Serve with ⅓ cup (80 g) hummus.
  5. Enjoy!
 

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