Spiced Carrot Dip

Spiced Carrot Dip

Add a bit of colour to your hummus…


1 can 400 g chickpeas, drained but keep ½ cup liquid in reserve

2 large carrots, peeled and cut into chunks

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon curry powder

1 tablespoon Tahini

1 teaspoon lime zest

½ cup lime juice

Sea salt


Place the carrots in a microwave steamer and cook until tender.

Place carrots, chickpeas, cumin, coriander, curry powder, tahini, lime zest and lime juice in a blender and blend for 20 – 30 seconds.

Add sea salt to taste and blend until combined and smooth.  If you find the mixture a little dry, add some of the reserved liquid from the canned chickpeas.

Serve with vegetable crudités or gluten free crackers.