Wednesday, February 18, 2009


Perfect for dipping veggies or baked tortilla chips in, or as a spread for a sandwich - especially good on pita bread!

1 15-oz. can garbanzo beans, undrained
2 cloves garlic (1 t. fridge garlic)
2 T. tahini (or peanut butter)
1/4 c. lemon/lime juice
1/2 T. low sodium soy sauce (optional)
1/4 t. salt (don't need if soy sauce is used)
1/4 t. cumin
1 to 2 T. fresh parsley (1 to 2 t. dried)
1 carrot, chunked

• Blend in blender until smooth.

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