YIELD: 6 servings 1 cup chopped carrots 1 can (15 oz.) garbanzo beans (chickpeas), rinsed and drained 2 Tbsps. lemon juice 2 cloves garlic, quartered ½ tsp. ground cumin ¼ tsp. kosher salt 2 Tbsps. chopped fresh flat-leaf parsley Assorted dippers (toasted whole wheat pita triangle, fresh vegetables, whole grain crackers) In a small, covered saucepan, cook carrots in small amount of boiling water for 6 to 8 minutes or until tender; drain. In a food processor combine cooked carrots, ...
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