Carrot and chickpea dip

Babiche Martens

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

Directions

1. Bring the carrots to the boil in salted water until tender. Drain and mash roughly.
2. 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.
3. Fold through the coriander, season with salt and pepper. Serve with crackers, crostini or place a dollop in a sandwich or wrap.