Saturday, 17 September 2016

Carrot and chickpea spread

The other day I was going to make a carrot dip I haven't made in ages but decided to make it a little more substantial. I was going to add tahini, the changed my mind and added chickpeas instead. Very yummy!
250 g  bunched carrots (incl. carrot tops)
carrot tops or parsley
1 440-ml-tin chickpeas
1 clove of garlic
sea salt
freshly ground black pepper
toasted ground cumin
fresh lemon or lime juice
Steam the carrots until tender, then cool. Add all the ingredients apart from the herbs into a food processor or the beaker of a handheld blender and whizz. Check the seasoning. Enjoy as a spread, dip or side for steamed or roasted vegetables or fish.

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