Recipe: Carrot and chickpea dip


Carrot and chickpea dip. Photo / Babiche Martens.

Carrot and chickpea dip

Makes 2 cups

• 600g carrots, peeled and cut in chunks
• 1 cup cooked chickpeas
• 2 garlic cloves, chopped
• 2 Tbsp olive oil
• 1 Tbsp white wine vinegar
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp chilli flakes
• 1 Tbsp sweet chilli sauce
• ¼ cup chopped coriander
• Salt and pepper to taste

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 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. 

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New Zealand Herald

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