This recipe is one that I have been eating a lot of lately. I have been trying to keep all my snacks healthy at the moment. One of the miracles of cooking is roasting vegetables makes them even tastier. This is just true, I don’t make the rules. I don’t make the rule that everyone enjoys a good dip, they just do, I say again I don’t make the rules, I just make the dip. Dip is one of my favourite party treats and lazy time snacks, just me some records the sofa and some dip.
you will need;
400g tinned chickpeas
2 garlic cloves
1tsp ground cumin
4tbsp olive oil, plus a little extra for roasting
2tsp dried coriander
salt and pepper
Peel your carrots and cut into to chunks ready for roasting. Coat the carrots with a little olive oil and sprinkle with cumin powder and salt and pepper. Roast in a hot oven until tender.
In a food processor put the roasted carrots, chickpeas, olive oil, garlic and coriander and whiz until you have a smooth dip. You may need to add a little water to loosen the mixture.
Put your dip into a bowl and chill in the fridge before serving.
All that is left to do now is to deliberate between corn chips or breadsticks.