Name: Baby Carrots With Hummus
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 1.5 cup chickpeas (dried, soaked overnight and boiled until tender, or use cooked chickpeas); 0.25 cup tahini (well-stirred); 3 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 2 tbsp olive oil (plus extra for drizzling); 2 pcs ice cubes (for blending, to make hummus creamy); 1 pinch salt; 1 pinch cumin powder; 1 pinch paprika (smoked or sweet, for garnish); 400 g baby carrots (washed and patted dry)

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