Carrots with creamy lemon-coriander hummus
- 1 ¾ cups canned chickpeas
- 1 lemon
- 2 tsp minced garlic
- ½ cup dairy-free yogurt
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 tsp ground coriander
- 6 oz baby carrots
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 a blender or food processor, combine chickpeas, garlic, 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.
Season to taste with salt, pepper, or extra lemon juice. Serve with baby carrots.