book - spiced garbanzo and carrot spread

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Spiced Garbanzo and Carrot Spread with Mint

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 20 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups diced carrots

1 3/4 cups cooked and drained garbanzo beans -- (1 can)

3 tablespoons fresh lemon juice

2 tablespoons sesame tahini -- raw or toasted

2 tablespoons vegetable stock or water

1 1/2 teaspoons curry powder -- or to taste

2 garlic cloves -- minced

1/2 teaspoon salt

2 tablespoons minced fresh mint

 

Place a steamer rack in a saucepan and add about 2 inches of water to the pan.

Place the carrots on the rack and steam over medium high heat until very tender,

about 8 minutes.

 

In a blender or food processor, combine the cooked carrots, garbanzo beans,

lemon juice, tahini, stock, some curry powder, garlic, and salt. Puree until

fairly smooth. Adjust curry and salt to taste.

 

Transfer to a serving bowl, and stir in the mint. Serve immediately or store in

the refrigerator for up to a few days.

 

TIP: Garbanzo beans are also called chick beans and ceci.

 

Description:

" appetizers "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Oct-30 "

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Per Serving (excluding unknown items): 40 Calories; 1g Fat (26.4% calories from

fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat.

 

NOTES : This version of traditional hummus is lightened up by replacing some of

the beans with cooked carrots. It has a nice fluffy texture that is good on both

crisp crackers or chewy bread. Its degree of spiciness will depend on the curry

powder you use; adjust the amount according to your own taste. You can make this

ahead of time and store it in the refrigerator for up to a few days.

 

Nutr. Assoc. : 0 2814 0 5243 1582 0 0 0 0

 

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