| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Spreads | 1 | Servings | |
INGREDIENTS
| 3 | Carrots sliced. | |
| 1 | t | Vegetable oil. |
| 1 | Garlic clove crushed. | |
| 1 | Onion chopped. | |
| Half tsp ground ginger. | ||
| 1 | t | Paprika. |
| Half tsp ground coriander. | ||
| Half oz 15 g chopped roasted | ||
| Hazelnuts |
INSTRUCTIONS
oz 180 g canned chick peas rinsed and drained. 2 tsp lemon juice or vinegar. Salt and Black pepper. Fresh coriander and lemon wedges to garnish. Cook the carrots in a little lightly salted water until tender. Drain and set aside. Heat the vegetable oil in a small saucepan and saute the garlic and onion until softened. Add the ginger, paprika, ground coriander and hazelnuts and cook gently for a few more seconds. Blend the carrots, chick peas, onion mixture and lemon juice or vinegar in a liquidiser or food processor until smooth. Turn out into a bowl and season with salt and black pepper. Garnish with the fresh coriander and lemon wedges. Keep in the fridge covered and use within 3 days or freeze in a sealed container for up to 3 months. Preparation 10 minutes: Cooking 15 minutes. Makes 4 portions: 110 calories per serving. Selections per serving half bread half fat 1 vegetable 10 optional calories. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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