• 300g carrots, peeled and chopped
  • 1 x 400g can chickpeas, drained and rinsed
  • 1/2 tsp ground cumin
  • 2 tbsp fresh parsley, stalks removed
  • 1 garlic clove, lightly bashed with the back of a knife
  • 3 tbsp rapeseed oil


  1. 1

    Put the carrots in a medium saucepan and pour over just enough boiling water to cover. Cover with a lid and simmer for 15 to 20 minutes or until soft.

  2. 2

    Drain the carrots, reserving some of the water, and place in a blender along with all the other ingredients. Blend until very smooth, adding some of the reserved water if a little too thick.

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