10 minutesSnacks and Dessert

Carrots with creamy lemon-coriander hummus

Makes: six servings
Makes: six servings


  • 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


  1. 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.

  2. 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.

  3. Season to taste with salt, pepper, or extra lemon juice. Serve with baby carrots .