Chickpea and carrot dip

Chickpea and carrot dip

4.6 25 ratings

Prep. 10 min

Total 15 min

1 jar

Ingredients

olive oil
60 g
carrots cut in pieces (2 cm)
250 g
onions cut in wedges
60 g
agave syrup
20 g
20 g honey
ground cumin
1 tsp
ground coriander
1 tsp
canned chickpeas drained
400 g
tahini (sesame paste, see tip)
100 g
salt adjust to taste
1 tsp
freshly ground pepper adjust to taste
½ tsp
lemon juice
20 g

Difficulty

easy

Nutrition per 100 g

Protein 5 g

Calories 802 kJ / 192 kcal

Fat 14 g

Fibre 3 g

Carbohydrates 11 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Discover Thermomix® 5 Recipes
International

You might also like...

Vegan Aquafaba Butter

2 Std. 25 Min

Cooked Quinoa

15 Min

Vegan Aioli Sauce

10 Min

Pumpkin Seed Pesto

10 Min

Millet

1 Std. 40 Min

Sage and buckwheat stuffing balls

1 Std. 10 Min

Plant-based parmesan

5 Min

Gluten-free focaccia bread

1 Std.

Veganella - Vegan Mozzarella

6 Std. 10 Min

Toasted muesli

1 Std. 40 Min

Focaccia with Roasted Grapes and Taleggio

2 Std.

Cashew Milk (Metric)

5 Min