Carrot, Ricotta and Chickpea Spread

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

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 450  g carrots (approximately 2-3 large)
• 215  g chickpeas (canned)
• 200  g ricotta cheese (fresh)
• 1  tablespoon tahini (sesame paste)
• 1  tablespoon lemon juice (fresh)
• 2  teaspoons ground cumin
• 1  clove garlic, crushed
•  salt, to taste

Directions

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.