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- Makes: 16 servings
- Yield: 2 cups
1 hr to 3 hrs to 3 days
garbanzo beans (chickpeas), rinsed and drained
tahini (sesame seed paste)
snipped fresh parsley
Assorted dippers (such as toasted whole wheat pita bread triangles, vegetable sticks, and/or whole-grain crackers)
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.
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.
Servings Per Recipe 16, cal. (kcal) 60, pro. (g) 2, sodium (mg) 124, Starch () 1, carb. (g) 8, chol. (mg) 0, Fat, total (g) 2, Carb Choice () 1, sat. fat (g) 0, Fat () 1, fiber (g) 2