Description
A delicious and healthy dip made with spicy carrots and chickpeas, perfect for snacking.
Ingredients
- 2 cups carrots, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt to taste
- Fresh parsley for garnish
Instructions
- In a pot, boil the chopped carrots until tender, about 10-15 minutes.
- Drain the carrots and let them cool slightly.
- In a food processor, combine the cooked carrots, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, cayenne pepper, and salt.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning if necessary.
- Transfer the dip to a serving bowl and garnish with fresh parsley.
- Serve with pita chips or fresh vegetables.
Notes
- This dip can be stored in the refrigerator for up to 5 days.
- For a creamier texture, add a little water or more olive oil while blending.
- Adjust the spice level by varying the amount of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Blending
- Cuisine: Mediterranean