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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 25 |
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I got this recipe from a Diabetic cooking class at my local cooperative extension Ingredients:
1 cup chopped carrot |
1 (15 ounce) can chickpeas |
1/4 cup tahini |
2 tablespoons lemon juice |
2 garlic cloves |
1/2 teaspoon ground cumin |
1/4 teaspoon natural sea salt |
2 tablespoons parsley |
Directions:
1. in a covered saucepan boil carrots 6-8 minutes.
2. in a food processor combine carrots, garbanzo beans, tahini, lemon juice, garlic, cumin and salt.
3. Process until smooth then stir in parsely.
4. chill for at least 1 hour and serve with veggie dippers.
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