Carrot & Coriander Dip


  • 400g Carrots, peeled & grated
  • 100g  Cooked Chickpeas, soaked & cooked.
  • 1tsp    Caraway seeds, toasted & pulverized
  • 50g     Coriander, washed
  • 180g   Tahini paste.
  •             Olive oil
  •             Salt & Pepper


  • Add all the carrot, chickpeas, caraway, coriander, and tahini, to a blender with a long drizzle of oil. Then blend to a smooth paste, add additional oil if the mixture becomes too gluggy.
  • Season to taste.

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