HUMMUS AND CRUNCHY CARROTS In a blender or food processor, purée 1/2 cup chickpeas, 2 teaspoons extra-virgin olive oil, 1/2 teaspoon minced garlic, and 1 tablespoon lemon juice. Serve hummus with 1 cup raw baby carrots and 2 rye crisps.
Phillip C. McGraw
HUMMUS AND CRUNCHY CARROTS In a blender or food processor, purée 1/2 cup chickpeas, 2 teaspoons extra-virgin olive oil, 1/2 teaspoon minced garlic, and 1 tablespoon lemon juice. Serve hummus with 1 cup raw baby carrots and 2 rye crisps.