Hummus with carrots
- 400g ( 28- to 32 oz) can chickpeas
- 2 garlic cloves
- 4 large carrots, peeled and chopped
- 2 sprigs fresh parsley, coarsely chopped
- 1 tablespoon tahini
- ½ teaspoon ground cumin
- 4 teaspoons olive oil
- ½ lemon
- Salt and pepper
Let drain the chickpeas and place them in a high measuring cup.
Add the chopped garlic, sliced carrots, a tablespoon tahini with olive oil and a teaspoon of ground cumin and mix and finely in a blender.
Season with salt and pepper and lemon juice.
Delicious as a dip.