Humous and Carrot Dip

A slightly different version of an old favourite.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 225  g carrots, grated
• 1  cup  cooked chickpeas
• 2  tablespoons lemon juice
• 2  tablespoons  light tahini
• 2  spring onions
• 1  tablespoon olive oil
•  fresh herb, to garnish

Directions

1. Put the chickpeas, lemon juice, tahini, spring onions and olive oil in a food processor and blend until you get a smooth, soft paté.
2. You may need to add a bit of water to get the right consistency.
3. Stir in the grated carrots.
4. Garnish with fresh herbs (I like parsley) and use as a dip for veggies or pita bread.
5. You may also like to add some garlic or a bit of salt, depending on your taste.