This kid-friendly spread is quick to whip up for after-school snacks.

Rosanna Bowles


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    1 cup canned chickpeas, drained 2 tsp. fresh parsley, minced
    1 Tbsp. fresh lemon juice 1/2 tsp. paprika
    1 1/2 Tbsp. tahini (sesame seed paste) 1 cucumber, sliced
    1 clove garlic 1 cup cherry tomatoes, quartered
    1/4 tsp. salt 1 cup carrot sticks
    2 tsp. olive oil


    Prep: 10 min Total:
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    • 1

      Process the garlic in the food processor until it is minced.

    • 2

      Add the rest of the ingredients to the food processor and pulse until the hummus is coarsely pureed.

    • 3

      Taste, for seasoning, and serve chilled or at room temperature with cucumbers, cherry tomatoes and carrots for dipping.

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