1-lb carrots (or 1 bunch), coarsely chopped
4 garlic cloves, peeled and chopped
2 c cooked chickpeas (drained, if canned)
1 – 2 scallions, chopped
4 T lemon juice
3 T tahini
salt and pepper, to taste
1. Cook carrots and garlic in boiling water until carrots are tender. Drain, reserving cooking liquid. Let cool for a bit.
2. Put into a food processor or blender (a food processor is more efficient) along with chickpeas, scallions, lemon juice, tahini, salt, and pepper. Process until smooth. Add some of the reserved cooking liquid if the mixture seems too thick. Taste and add more salt and pepper, if you like.
3. Serve with pita bread, crudities, or use over grains or pasta or make into a soup…