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Carrot and Chickpea Dip

Carrot with chickpeas, garlic, cumin and lemon

Carrot and Chickpea Dip


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


  1. Boil the carrot in a large saucepan for 30-40 minutes or until soft then drain.
  2. 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.
  3. 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.
  4. Allow to cool then serve.

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