This is a great recipe to make with kids, even as young as two. They can practice counting, squeezing, pouring and mixing. Carrot hummus is a great dip or spread and can be served with sliced cucumbers, peppers, snap peas or other raw veggie or whole grain pita chips or rice cakes.
12 baby carrots (about 1 cup of baby carrots)
1-15 oz. can garbanzo beans, drained and rinsed
2 Tablespoons lemon juice, about half a lemon, juiced (OR you can use store bought lemon juice but then add 1 Tablespoon lemon juice and taste it to determine if it needs more)
4 Tablespoons olive oil
1/4 teaspoon salt (or more, to taste)
¼ teaspoon garlic powder (or more, to taste)
Count out the carrots. Add to the food processor. Drain the garbanzo beans. Add to the food processor. Slice a lemon in half and squeeze it in the juicer and measure the right quantity (OR measure out store-bought lemon juice). Add to food processor. Add the olive oil, salt and garlic powder and add them to the food processor. Process until mixture is smooth. You may have to stop the food processor and scrape down the sides a few times.
Put the dip in a bowl and serve with whole grain pita chips and/or a mix of cut raw veggies.