SERVES 12 (2 TBSPS PER SERVING) | PREP TIME UNDER 5 MINUTES | 79 CALORIES | 2 GRAMS PROTEIN | 9 GRAMS CARBOHYDRATES | 4 GRAMS FAT
Table of Contents
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INGREDIENTS
1/3 cup carrots, shredded
1/3 cup fresh parsley
1/4 cup scallions, sliced
1 1/2 cups cooked chickpeas (if canned, drained)
1/4 cup tahini
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
INSTRUCTIONS
STEP 1
In a food processor or blender, add the carrots, parsley, and scallions and process until finely chopped.
STEP 2
Add the remaining ingredients and process until smooth, or desired consistency.
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