Carrot, Ricotta and Chickpea Spread

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READY IN: 30mins
Recipe by Jac8136

This yummy recipe is from the March 2004 edition of the Australian good taste magazine. It is really good.

Ingredients Nutrition


  1. Peel the carrots and chop into small pieces.
  2. Cook in salted, boiling water until tender- about 10-15 minutes.
  3. Drain and let cool.
  4. Drain and rinse the chickpeas well.
  5. Put all ingredients, except the salt, In a food processer.
  6. Process until well combined.
  7. You will probably have to scrape down the side of the bowl a few times to get all the ingredients processed.
  8. Taste and season with salt if needed.
  9. Serve as a dip or a spread on sandwiches.
  10. Beautiful with all breads but particularly good with rye, pumpernickle and pita bread.
  11. Will keep in the fridge for a few days.

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