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© Meredith Corporation. All rights reserved. Used with permission.
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, chickpeas, 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.