Spicy carrot dip
Makes 20 portions
4 medium (400g) carrots, cut into chunky pieces
10ml chickpea liquid
Juice and zest of 1 medium orange
1 tsp each of ground cumin, coriander & medium curry powder
1) Season carrots with spices and steam or bake until tender.
2) Soak and cook chickpeas in slightly salted water.
3) Purée both in food processor with rest of ingredients, adding liquid as required.
4) Adjust seasoning to taste.
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