10 mins

Carrots with creamy lemon-coriander hummus dip

Snacks and Dessert

Four servings

Nutrition info

• 1 ¾ cups canned chickpeas
• 1 lemon
• 2 tsp minced garlic
• 1 cup greek yogurt
• 2 tbsp tahini
• 1 tbsp olive oil
• 2 tsp ground coriander
• 6 oz baby carrots

Directions

• Step 1

  Drain chickpeas and reserve liquid in a separate container. Remove 2 tsp zest from the lemon with a zester or fine grater; juice 2 tbsp lemon juice.

  In this recipe

  • 1 ¾ cups canned chickpeas
  • 1 lemon
• Step 2

  In a blender or food processor, combine chickpeas, garlic, greek yogurt, tahini, olive oil, lemon juice and zest, and ground coriander. Blend until smooth, scraping down the sides of the blender as needed. If mixture is too thick or is not blending well, add the reserved liquid from the chickpeas, 2 tbsp at a time, until a smooth consistency is reached.

  In this recipe

  • 1 ¾ cups canned chickpeas
  • 1 lemon
  • 2 tsp minced garlic
  • 1 cup greek yogurt
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 2 tsp ground coriander
• Step 3

  Season to taste with salt, pepper, or extra lemon juice. Serve with baby carrots.

  In this recipe

  • 1 lemon
  • 6 oz baby carrots