Carrot with Chickpea Hummus

Alejandra Cota
It's a perfect snack for glowing skin, thanks to its beta-carotene content. Make it the night before (cook more than one portion for day 3), store it in a container, and keep the cut carrots in another airtight container.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 1/2 cups chickpeas, canned
  • 2 tablespoons lime juice
  • 1 tablespoon tahini sauce
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 2 carrots, washed and peeled
Preparation
15 mins
0 mins
Low
  • Place the drained chickpeas in the food processor, add the lemon juice, tahini, olive oil, salt, and pepper.
  • Process until everything is well combined. Serve the hummus in a bowl and sprinkle paprika on top.
  • Wash the carrots, peel them, cut them into sticks, and serve with the hummus.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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