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1
Put the carrots into a food processor and blitz for about 30 seconds.
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2
You are really only looking to get them started in breaking up since they are harder than the rest of the ingredients.
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3
Add the chickpeas, spinach, cilantro, garlic gloves, lemon juice and sesame oil.
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4
Also add the salt at this time but go with the idea that less is more and you can add the full amount if you need it.
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5
Process for about a minute, just until everything is combined and chunky.
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6
Continue to process while slowly pouring in the olive oil.
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7
Keep processing until smooth.
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8
This took me about 5 minutes with a bit of pulsing action now and then but my machine isn't all that powerful.
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9
Either serve straight away or chill until ready.
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10
For Garlic Pita Chips:.
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11
Preheat oven to 400 degrees.
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12
Tear the pitas into rough chunks.
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13
I usually try to aim for triangles but the whole point is to be rustic looking so don't worry about whatever shape they end up being.
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14
Pour the olive oil into a ziplock bags.
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15
Crush garlic cloves and add them to the bag.
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16
These days, I actually grate the garlic with a microplane grater because it appears to get a bit more punch out of the garlic.
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17
Swish the oil around in the bag to mix in the garlic.
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18
Put the pita chunks into the bag, seal and shake well to get all the chunks coated in the oil.
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19
Spread on a baking tray and scatter over the salt.
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20
Bake for about 10 minutes or until they are starting to go golden and crisp up.
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21
Serve with dip.
