Add this spiced vegetable dish to your collection of homemade dips.
Place the carrots in a steamer pot over a pan of boiling water and steam for 10 minutes, or until tender.
Carefully remove the carrots and place in a blender, along with the drained chickpeas, cumin, coriander, curry powder, tahini, orange zest and juice and a pinch of salt if you wish. Blend for 20-30 seconds, or until combined and smooth.
Place in a bowl and serve with vegetable crudités.
TIP: This will keep refrigerated for one week!
Nutrition facts per serve
Makes 14 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0.1|
|Bread & Cereals||0|
|Healthy Fats & Oils||0.2|
|Total fat||1.2 g|
|- Saturated fat||0.1 g|
|Total carbohydrates||5.3 g|
|- Total sugars||2.8 g|