1 cup chopped carrots

1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

1/4 cup tahini (sesame seed paste)

2 tablespoons lemon juice

2 cloves garlic, quartered

1/2 teaspoon ground cumin

1/4 teaspoon salt

2 tablespoons snipped fresh parsley

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.