INGREDIENTS
6 oz
carrots, chopped into ½-inch rounds
1 tsp
extra virgin olive oil
salt and pepper
16 oz
can chickpeas, rinsed and drained
2 tbsp
tahini
1 clove
garlic
1/4 tsp
salt
1/4 tsp
paprika
cayenne pepper
1/4 cup
extra virgin olive oil
1/4 cup
water
2 tsp
lemon juice