Carrot, chickpea and orange dip
1 large, sliced
chickpeas, canned, rinsed, drained
¾ cup(s), (130g)
1 tsp, finely grated
⅓ cup(s), (80ml)
- Boil, steam or microwave carrot until tender. Drain. Place carrot, chickpeas, olive oil, orange rind, orange juice and coriander leaves in a food processor. Process until smooth.