Ingredients
1
bag (16 oz) frozen sliced carrots, cooked
1
container (8 oz) plain hummus
1
teaspoon ground cumin
20
(8-inch) mini seedless cucumbers
Carrot sticks, celery sticks and bell pepper slices, as desired
Preparation
In food processor or blender, place cooked carrots. Cover; puree until smooth. Add hummus and cumin; process until well blended. Refrigerate 1 hour to blend flavors.
Serve as dip with carrot sticks, celery sticks and bell pepper slices.
