Categories: Appetizers
Ingredients
- 2 carrots, sliced
- 3 garlic cloves, crushed
- 1/3 cup olive oil
- 1 tsp curry powder
- 15 oz. can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1 lemon, juiced
- Hot sauce
- Salt
- Yellow bell peppers, for serving
Directions
-
Cook carrots and garlic in olive oil in a covered skillet over medium heat until tender, about 8 minutes. Stir in curry powder; let cool. Puree in a food processor with chickpeas, tahini and lemon juice. Season with hot sauce and salt. Serve with sliced yellow bell peppers.