Carrots, rich in beta carotene, combine with fiber-filled garbanzo beans to make this a great dip recipe for snacks or a spread for sandwiches.
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 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.
Test Kitchen Tip: Serve Carrot Hummus with assorted dippers such as toasted whole-wheat pita bread triangles, vegetable sticks, and whole-grain crackers.
1/2 starch, 1/2 fat