Ingredients
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (15 oz.) garbanzo beans, drained
2 tablespoons lemon juice
2 cloves garlic
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/8 teaspoon black pepper
1/4 cup olive oil
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (15 oz.) garbanzo beans, drained
2 tablespoons lemon juice
2 cloves garlic
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/8 teaspoon black pepper
1/4 cup olive oil
Instructions
In food processor, add carrots, garbanzo beans, lemon juice, garlic, paprika, cumin and pepper. Start to blend. While processor is running, slowly pour in olive oil. Process until smooth.
To make sandwich, spread 2 tablespoons of carrot hummus on one slice of whole grain bread. Top with avocado, tomato, turkey or your favorite sandwich fillings. Top with another piece of whole grain bread. Keep remaining spread in sealed container for up to 10 days in refrigerator.
In food processor, add carrots, garbanzo beans, lemon juice, garlic, paprika, cumin and pepper. Start to blend. While processor is running, slowly pour in olive oil. Process until smooth.
To make sandwich, spread 2 tablespoons of carrot hummus on one slice of whole grain bread. Top with avocado, tomato, turkey or your favorite sandwich fillings. Top with another piece of whole grain bread. Keep remaining spread in sealed container for up to 10 days in refrigerator.
