You may also like
Categories:Viewed: 91 - Published at: 6 years ago
Ingredients
- 1 cup carrot, chopped
- 1 (16 ounce) can garbanzo beans, rinsed and drained (chickpeas)
- 2 tablespoons lemon juice
- 2 garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
Method
- In a covered small saucepan, cook the carrots in a small amount of boiling water for 6-8 minutes or until tender; drain.
- In a food processor, combine cooked carrots, garbanzo beans, lemon juice, garlic, cumin and kosher salt. Cover and process until smooth.
- Transfer to a small serving bowl. Stir in one tablespoon of parsley. Sprinkle top with remaining parsley. Cover and refridgerate 3 hours to 3 days.
