0/5
(0 Votes)
Ingredients
- 1 cup chopped carrots (2 medium)
- 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup tahini (sesame seed paste)
- 2 tablespoons lemon juice
- 2 cloves garlic, quartered
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons snipped fresh parsley
Preparation
Step 1
In a small saucepan, cook chopped carrot, covered, in a small amount of boiling water for 6 to 8 minutes or until tender; drain.
2. In a food processor, combine cooked carrot, beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until smooth. Transfer to a small serving bowl. Stir in parsley.
3. Cover and chill for at least 1 hour. If necessary, stir in enough water, 1 tablespoon at a time, to reach dipping consistency. If desired, garnish with carrot and/or lemon peel strips. Serve with assorted dippers.
You'll also love
-
macaroni salad (Cooked Dressing) 3.3/5 (7 Votes) -
Bourbon Bacon Butter 0/5 (0 Votes)
You'll also love
-
Thin and Crispy Cornbread 5/5 (1 Votes) -
ROASTED SWEET POTATOES - 4... 0/5 (0 Votes)