2 T Safflower oil
2 x Carrots, grated
2 x Cloves Garlic, minced
1 x Med Onion, chop fine (1/2 c)
15 oz Can Chick Peas, rinse,draine
3 c Vegetable stock
1/3 c Tahini
2 T Lemon juice
1 T Chopped fresh parsley
3/4 t Ground Cumin
1/2 t Black pepper
1/2 t Thyme leaves
1/4 t Powdered tumeric
1/8 t Cayenne pepper
GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: – substitute olive oil for safflower oil ~ add 1 med sweet red pepper, finely chopped; saute with other veggies.