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Moroccan Spiced Carrot Hummus
- 4 Carrots, peeled and cut into coins (about 1½ cups)
- 1 (16 ounce) can Chickpeas, rinsed and drained (about 1½ cups)
- ¼ cup Tahini
- 1 Lemon, juiced
- 4 cloves Garlic, minced
- 6 Tablespoons Very Cold Water
- 1 Tablespoon Olive Oil, plus more for serving
- 1 Tablespoon Ras El Hanout
Directions:View on Healthy Delicious
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