My Favorite Snack

I eat so many vegetables, I’m bound to turn into a rabbit before too long. My snack of choice? Carrots and hummus! I’m excited to use this traditional hummus recipe and then spruce it up with some other flavors (like garlic, roasted red pepper, eggplant…an endless list!)

Photo and recipe credit: Cooking Light


  • 2 (15.5-oz) cans no-salt-added chickpeas/garbanzo beans, rinsed and drained
  • 2 garlic gloves, crushed
  • 1/2 C. water
  • 1/4 C. tahini
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper

SIMPLE Directions
Pulse beans and garlic in food processor until chopped (about 5 times)
Add 1/2 C. water and remaining ingredients
Pulse until smooth, scraping down sides as needed


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