1. In a saucepan with a lid, cook carrots in boiling water for 6 to 8 minutes or until tender; drain. 2. In a food processor, combine cooked carrots, beans, tahini, lemon juice, garlic, cumin and salt. Cover and process until smooth, stopping to scrape down sides a couple of times. Transfer to a small bowl and stir in parsley. 3. Cover and chill for at least 1 hour. 4. (If too thick, stir in water, 1 tablespoon at a time until desired consistency is reached). 5. Serve with suggested dippers. ---------------------------------------------------------------------------
Nutrition
Ingredients
