Carrot, chickpea and orange dip
Impress your guests with this delicious dip. Carrot and orange make a surprisingly tasty combo while coriander gives it a fresh finish
1 large, sliced
Canned chickpeas, rinsed and drained
¾ cup(s), (130g)
1 tsp, finely grated
No added sugar orange juice
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.
SERVING SUGGESTIONS: Cucumber sticks.