Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Tablespoons   Safflower oil
   1      Medium        Carrots, grated
   1      Cloves        Garlic, minced
   1      Medium        Onion, chop fine 
  15      Ounces        Can Chick Peas, rinse,draine
   3      Cups          Vegetable stock
     1/3  Cup           Tahini
   2      Tablespoons   Lemon juice
   1      Tablespoon    Chopped fresh parsley
     3/4  Teaspoon      Ground Cumin
     1/2  Teaspoon      Black pepper
     1/2  Teaspoon      Thyme leaves
     1/4  Teaspoon      Powdered tumeric
     1/8  Teaspoon      Cayenne pepper

Preparation:

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