INGREDIENTS
1 15.5 ounce can
Cannellini beans
2
lbs Carrots
1
Garlic clove, large
2 1/2 tsp
Thyme, dried
1
Thyme, Fresh
1/2
Yellow onion, medium
4 cups
Vegetable broth
3 1/2 tbsp
Lemon juice, fresh
2 tbsp
Maple syrup
1 pinch
Cinnamon, ground
1 tsp
Kosher salt
1 pinch
Kosher salt
2 1/2 tsp
Sesame seeds
2 1/2 tsp
Sumac, ground
3 tbsp
Olive oil, extra virgin
1/4 cup
Hazelnuts, toasted
1 1/3 tbsp
Ghee
1/2 cup
Greek or icelandic yogurt
2 cups
Water