Prep Time:  15 minutes

Cook Time: 5 minutes 

Yield:  2 1/4 cups

Serve this dip either warm or cold with your favorite pita chips.


1 cup steamed carrots

1 clove garlic, peeled

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

2 tablespoons lemon juice

¼ cup olive oil

1 tablespoon ground coriander

2 teaspoons cumin

1/2 teaspoon kosher salt

2-4 tablespoons water


  1. Add warm carrots, garlic, garbanzo beans, lemon juice, olive oil, coriander, cumin and salt into a food processor fitted with the chopping blade.
  2. Process on high and slowly pour water through the opening, using just enough water to achieve desired consistency. Continue processing for about 1 minute to thoroughly blend ingredients. Add more water if necessary.
  3. Serve with whole-wheat pita chips or vegetables like carrots, celery and green beans.


For Full Video with additional recipes click here

Chef Teresa Hansen 442-A-CHEF-4-U (224-3348)


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