Chickpea and carrot dip

Chickpea and carrot dip

4.6 24 ratings

Prep. 10 min

Total 15 min

1 jar

Ingredients

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

Difficulty

easy

Nutrition per 100 g

Protein 5 g

Calories 802 kJ / 192 kcal

Fat 14 g

Fibre 3 g

Carbohydrates 11 g

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