After pulling a few fresh carrots out of the ground I made this dip, it goes goes with all the fresh garden vegetables pouring in this time of year.
1 cup chopped carrots
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame seed paste)
2 tablespoons lemon juice
3 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 of all kinds, 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 or, 1 tablespoon at a time, until dipping consistency. Serve with assorted dippers. Makes 2 cups, 16 (2-tablespoon) servings.