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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
garbanzo bean	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
tahini	1/4	cup		342.0	15.714	10.686	28.8
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
garlic clove	2		peeled quartered	-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt	1/2	teaspoon		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.