Chickpea and Carrot Dip
Cook Time 15 minutes
Servings 30 pieces
1 400g chickpeas, cooked and drained (or canned chickpeas)
1 tsp paprika
1 tsp cumin
1 tbsp lemon juice
½ tsp honey or Agave nectar
1 large carrot, peeled and grated
1 large cucumber cut into rounds, width of 1cm
2 tbsp extra virgin olive oil
Water (optional, add for more liquid consistency if desired)
Place chickpeas in a blender or food processor. Add paprika, cumin, lemon juice, olive oil, water (optional) and honey or Agave nectar, puree until smooth.
Stir grated carrot through the chickpea mixture.
Spoon onto cucumber rounds and serve.