Ingredients
- 1 cup chopped carrot (no need to peel)
- 1 can (15 ounce) garbanzo beans (rinsed and drained, chickpeas)
- 1/4 cup tahini (sesame seed paste-do not use sesame oil)
- 2 tablespoons lemon juice
- 2 garlic cloves (peeled and quartered)
- 1/2 teaspoon ground cumin (or more to taste)
- 1/2 teaspoon salt
- 2 tablespoons fresh chopped parsley
How to Make
-
Step 1: In a saucepan with a lid, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.
-
Step 2: In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth, stopping to scrape down sides a couple of times. Transfer to a small bowl and stir in parsley.
-
Step 3: Cover and chill for at least 1 hour.
-
Step 4: (If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached).
-
Step 5: Serve with suggested dippers (see description).
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.