It is a perfect collation to show off beautiful skin, thanks to its contribution in beta carotene. Cook it one night before (cook more than one portion for day 3), store it in a tupper and store the carrots cut in another airtight container.
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Ingredients1 portion
Preparation
Place the drained chickpeas in the processor, add the lemon juice, tahini, olive oil, salt and pepper.
Process until everything is well incorporated. Serve the hummus in a bowl and sprinkle paprika on top.
Wash the carrots and peel them, cut them into sticks and accompany them with the hummus.
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