A delicious carrot and chickpea dip / spread.
- 140 g 1 large carrot roughly chopped
- 400g (14 oz) Canned chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 medium Garlic clove, minced
- 3 tbsp lemon juice
- 2 tsp Tahini
- 1/2 tsp Smoked paprika
Place carrots in a small saucepan and cover with water. Bring to the boil the reduce to a simmer. Simmer for 15-20 mins (until tender)
Drain the carrots and allow to cool.
Add all the ingredients to a food processor and blitz until smooth.
Sore in an airtight container and refrigerate.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 92kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 140mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2995IU | Vitamin C: 3.3mg | Calcium: 25mg | Iron: 0.8mg