Carrot Chikpea Spread

Ingredients

• 150g / 5.29oz Carrots
• 180g / 6.35oz canned Chickpeas
• 1 tbsp Olive oil
• 1 tsp fresh Lemon juice

Preparation

1. Clean, peel, and chop 150g / 5.29oz Carrots into small pieces.
2. Cook the Carrots in a pot with a little water, covered, for about 8 minutes. Let cool.
3. Drain 180g / 6.35oz canned Chickpeas in a sieve and rinse with cold water.
4. In a blender, combine the cooked Carrots, Chickpeas, 1 tbsp Olive oil, and 1 tsp fresh Lemon juice. Blend until smooth.