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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 24 |
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A tasty twist on an old favorite. Serve with pita chips, vegetable sticks or crackers. Cook time is chill time. Ingredients:
1 cup carrot, chopped (no need to peel) |
1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas) |
1/4 cup tahini (sesame seed paste) |
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 parsley, chopped |
Directions:
1. In a saucepan with a lid, cook carrots in boiling water for 6 to 8 minutes or until tender; drain.
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.
3. Cover and chill for at least 1 hour.
4. (If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached).
5. Serve with suggested dippers.
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