Name: Spicy Carrot Dip
Prep time: 15 min
Cook time: 10 min
Ingredients: 5 carrots (medium carrots cut into chunks); 2 cups chickpeas (canned chickpeas); ⅓ cup tahini; 1 orange (Juice and zest of medium orange); 1 tsp ground cumin; 1 tsp ground coriander (cilantro); 1 tsp curry powder; sea salt and ground black pepper; olive oil; ½ cup vegetable stock

Quick/Under 30 mins, Snacks

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:
10

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Ingredients

5 carrots medium carrots cut into chunks
2 cups chickpeas canned chickpeas
⅓ cup tahini
1 orange Juice and zest of medium orange
1 tsp ground cumin
1 tsp ground coriander (cilantro)
1 tsp curry powder
sea salt and ground black pepper
olive oil
½ cup vegetable stock

Method

Place carrots in a lined baking tray. Coat carrots with spices, salt, pepper and a drizzle of olive oil. Bake until tender. Set aside for 10 minutes.
Blend roasted carrots and chickpeas in a food processor. Add enough vegetable stock until a good consistency is formed (you will not need all of the vegetable stock).

Notes

Recipe by Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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Spicy Carrot Dip

Ingredients

Method

Notes

Nutritional information (per serve)

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