| Ingredient | Measure | Grams | Cost |
| Garbanzo Beans (Chickpea) (cooked) | 4.90 cup | 800 | $0.86 |
| Carrots (cooked) | 4 each | 244 | $1.60 |
| Dried Garlic (Minced) | 1 tsp | 4 | $0.04 |
| Cumin (Ground) | 1/2 tsp | 0.8 | $0.02 |
| Turmeric (Ground) | 1/2 tsp | 1 | $0.01 |
| Ginger (Ground) | 1/2 tsp | 0.9 | $0.01 |
| Garam Masala | 1 tsp | 1.7 | $0.02 |
| Salt | 1 tsp | 6 | $0.01 |
| Water | 1/2 cup | 118 | $0.00 |
| $2.57 | |||
| Multiplier |
| Instructions |
| Place all ingredients in a food processor or powerful blender and blend until smooth and creamy. |
| Add more water if needed. |
| Source |
| http://cookingwithplants.com/recipe/indian-spiced-carrot-hummus-dip |
| Calorie Density | 571 |