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Recipe Summary

prep:
15 mins
chill:
1 hr
total:
1 hr 15 mins
Servings:
16
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cover with plastic wrap or foil 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.

Nutrition Facts

60 calories; fat 2g; cholesterol 0mg; saturated fat 0g; carbohydrates 8g; insoluble fiber 2g; protein 2g; sodium 124mg.
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Reviews

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