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 .