Enjoy Raising Healthy Eaters
249kcal
8g
5g
8g
1g
11g
37g
42mg
- 150g / 5.29oz Carrots
- 180g / 6.35oz canned Chickpeas
- 1 tbsp Olive oil
- 1 tsp fresh Lemon juice
1. Clean, peel, and chop 150g / 5.29oz Carrots into small pieces.
2. Cook the Carrots in a pot with a little water, covered, for about 8 minutes. Let cool.
3. Drain 180g / 6.35oz canned Chickpeas in a sieve and rinse with cold water.
4. In a blender, combine the cooked Carrots, Chickpeas, 1 tbsp Olive oil, and 1 tsp fresh Lemon juice. Blend until smooth.
21% of RDI
31% of RDI
5% of RDI
0% of RDI
0% of RDI
31% of RDI
296% of RDI
This spread pairs well with oven-roasted vegetables. Adjust the consistency by adding water if necessary.
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