Carrot dip
Vibrant, spicy and packed with flavour, this carrot dip can be served with crackers or on a sandwich.
Carrot dip
Vibrant, spicy and packed with flavour, this carrot dip can be served with crackers or on a sandwich.
Tools
Ingredients
6 small carrots
6 tbsp olive oil
1 tsp ground curcuma
4 tbsp tahini
2 tbsp lemon juice
100 g chickpeas
1 tsp cayenne pepper
1 sprig fresh coriander
Step by step
Wash and peel the carrots and place them in an ovenproof dish.
Drizzle with 2 tablespoons of olive oil and season with the curcuma.
Roast in a 200°C preheated oven for 20 minutes. Let cool off completely.
Pour the remaining 4 tablespoons of olive oil into the Small Batch Jar.
Add the tahini, lemon juice, chickpeas and cayenne pepper.
Close the Small Batch Jar with the Blend Assembly and place it on the BLENDER K400 - ARTISAN.
Blend on speed 5 until smooth.
Garnish with fresh coriander.
