By Lisa Cheplak
1 - 15 oz can garbanzo beans, rinsed and drained
2-3 tbsp lemon juice
2 tbsp tahini
1 garlic clove
1/2 tsp salt
1 tsp cumin
Peel carrots and cut in half. Cook carrots in a pot of boiling water for about 10 minutes or until soft. Drain carrots and place into the food processor. Add garbanzo beans, lemon juice, tahini, garlic, salt and cumin. Blend until smooth adding water if too thick.
Serve with cauliflower or vegetables of choice.
Make It Healthy and Make It Fun!