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1cup carrots
1 15 oz can garbanzo beans (chickpeas) rinsed and drained
1/4 cup tahini (sesame seed paste)
2 tbls lemon juice
2 cloves garlic, quartered
1/2 teas ground cumin
1/4 teas salt
2 tbls snipped fresh parsley
1. In covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or until tender. In a food processor combine all ingredients. Cover and process until smooth. Transfer to small bowl. Stir in parsley.
2. Cover and chill for at least 1 hour or up to 3 days. If too thick stir in water, 1 tbls at a time until dipping consistency.
Servings per recipe: 16
Calorie : 60
Fat;total : 2
Carb: 8
Fiber: 2
Pro : 2
Sodium: 124
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1st Keep
 kdm107
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