Ingredients
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450
-
215
-
200
-
1
-
1
-
2
-
1
-
-
-
-
-
-
-
-
Directions
Carrot, Ricotta and Chickpea Spread, This yummy recipe is from the March 2004 edition of the Australian good taste magazine It is really good , This yummy recipe is from the March 2004 edition of the Australian good taste magazine It is really good
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Steps
|
1
Done
|
Peel the Carrots and Chop Into Small Pieces. |
|
2
Done
|
Cook in Salted, Boiling Water Until Tender- About 10-15 Minutes. |
|
3
Done
|
Drain and Let Cool. |
|
4
Done
|
Drain and Rinse the Chickpeas Well. |
|
5
Done
|
Put All Ingredients, Except the Salt, in a Food Processer. |
|
6
Done
|
Process Until Well Combined. |
|
7
Done
|
You Will Probably Have to Scrape Down the Side of the Bowl a Few Times to Get All the Ingredients Processed. |
|
8
Done
|
Taste and Season With Salt If Needed. |
|
9
Done
|
Serve as a Dip or a Spread on Sandwiches. |
|
10
Done
|
Beautiful With All Breads but Particularly Good With Rye, Pumpernickle and Pita Bread. |
|
11
Done
|
Will Keep in the Fridge For a Few Days. |
