Chickpea and carrot dip
TM6

Chickpea and carrot dip

4.6 (13 rating)

Ingredients

  • 60 g olive oil
  • 250 g carrots, cut in pieces (2 cm)
  • 60 g onions, cut in wedges
  • 20 g agave syrup
    or 20 g honey
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400 g canned chickpeas, drained
  • 100 g tahini (sesame paste, see tip)
  • 1 tsp salt, adjust to taste
  • ½ tsp freshly ground pepper, adjust to taste
  • 20 g lemon juice

Nutrition
per 100 g
Calories
802 kJ / 192 kcal
Protein
5 g
Carbohydrates
11 g
Fat
14 g
Fiber
3 g

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