Carrot, Ricotta and Chickpea Spread

1. 1

   Peel the carrots and chop into small pieces.

2. 2

   Cook in salted, boiling water until tender- about 10-15 minutes.

3. 3

   Drain and let cool.

4. 4

   Drain and rinse the chickpeas well.

5. 5

   Put all ingredients, except the salt, In a food processer.

6. 6

   Process until well combined.

7. 7

   You will probably have to scrape down the side of the bowl a few times to get all the ingredients processed.

8. 8

   Taste and season with salt if needed.

9. 9

   Serve as a dip or a spread on sandwiches.

10. 10

    Beautiful with all breads but particularly good with rye, pumpernickle and pita bread.

11. 11

    Will keep in the fridge for a few days.

* Per serving · 4 servings · Values may vary.

No additional tips available.