Carrot and Chickpea Dip Recipe

Carrot and Chickpea Dip

Carrot with chickpeas, garlic, cumin and lemon

Carrot and Chickpea Dip

Ingredients:

500g Carrots, peeled, roughly chopped
400g Can Chickpeas, Drined
2 Tblsp Olive Oil
2 Garlic Cloves, crushed
1 Tsp Ground Cumin
1 Tsp Ground Chilli
Salt and Pepper to taste
Juice of 1/2 Lemon

Method:

Boil the carrot in a large saucepan for 30-40 minutes or until soft then drain.
Heat oil in a large frying pan then add the carrots, garlic and spices, reduce heat and with a spoon press carrots and mix the ingredients for 3-5 minutes.
Remove from heat, place the carrot mixture, chickpeas and lemon juice into a blender and blend into a smooth paste. Add a little water if required to maintain consistency.
Allow to cool then serve.