Hummus

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

Rosanna Bowles

Ingredients

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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