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Carrot, Ricotta and Chickpea Spread

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“This yummy recipe is from the March 2004 edition of the Australian good taste magazine. It is really good.”
2 cups

Ingredients Nutrition


  1. Peel the carrots and chop into small pieces.
  2. Cook in salted, boiling water until tender- about 10-15 minutes.
  3. Drain and let cool.
  4. Drain and rinse the chickpeas well.
  5. Put all ingredients, except the salt, In a food processer.
  6. Process until well combined.
  7. You will probably have to scrape down the side of the bowl a few times to get all the ingredients processed.
  8. Taste and season with salt if needed.
  9. Serve as a dip or a spread on sandwiches.
  10. Beautiful with all breads but particularly good with rye, pumpernickle and pita bread.
  11. Will keep in the fridge for a few days.

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