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.
|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|
|¼ tsp||Chilli flakes|
|1 Tbsp||Sweet chilli sauce|
|¼ cup||Fresh coriander, chopped|
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- 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.