• 1cup chopped carrots
  • 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
  • Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)

Preparation:

 

1. In a covered small saucepan cook carrots in a small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, garbanzo beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until mixture is smooth. Transfer to a small serving bowl. Stir in parsley.

2. Cover and chill for at least 1 hour or for up to 3 days. If too thick, stir in enough water, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups, 16 (2-tablespoon) servings.

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