2 tb Safflower oil
2 x  Carrots, grated
2 x  Cloves Garlic, minced
Med Onion, chop fine (1/2 c)
15 oz Can Chick Peas, rinse,draine
3 c  Vegetable stock
1/3 c  Tahini
2 tb Lemon juice
1 tb Chopped fresh parsley
3/4 ts Ground Cumin
1/2 ts Black pepper
1/2 ts Thyme leaves
1/4 ts Powdered tumeric
1/8 ts 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.