This carrot dip recipe has been circulating in our family recently. Some serve it with a roast vegetable platter, others on crackers or crostini, dolloped on salad or in wraps for lunch. It will last in the fridge for a couple of weeks. Add a little feta or chopped olives for a special occasion, and drizzle with a little of your finest olive oil.
Ingredients
| 600 g | Carrots, peeled and cut in chunks (Main) |
| 1 cup | Chickpeas, cooked |
| 2 cloves | Garlic, chopped |
| 1 Tbsp | White wine vinegar |
| 2 Tbsp | Olive oil |
| 1 tsp | Paprika |
| 1 tsp | Cumin |
| ¼ tsp | Chilli flakes |
| 1 Tbsp | Sweet chilli sauce |
| ¼ cup | Fresh coriander, chopped |
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Directions
- Bring the carrots to the boil in salted water until tender. Drain and mash roughly.
- Place the chickpeas, garlic, oil, vinegar, cumin, paprika, chilli, and sweet chilli sauce in a food processor and blitz until well combined but not smooth. Mix it in with the mashed carrots so it becomes a chunky dip.
- Fold through the coriander, season with salt and pepper. Serve with crackers, crostini or place a dollop in a sandwich or wrap.
