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🍳 Chickpea Carrot Dip with Cashews
246 kcal · 30 min · 4 servings
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Ingredients
- Carrots 300 g
- Olive oil 2 tbsp
- Chickpeas 400 g
- Parsley, fresh 0.5 bunch
- Cilantro, fresh 20 g
- Cashew nuts 50 g
- Creme fraiche 100 g
- Organic limes 1 pcs
- Salt pinch
- Cinnamon pinch
- Cayenne pepper pinch
Instructions
- 1. Peel the carrots, trim the ends, and cut into coarse cubes. In the mixing container, chop the carrots for 8 seconds on speed 5. Use a spatula to push the carrots down. Then add the oil and cook on sauté setting for 8 minutes.
- 2. In the meantime, put the chickpeas in a sieve, rinse, and drain well. Wash the parsley and cilantro thoroughly, pat dry, and pick off the leaves.
- 3. Then remove the carrots and let them cool. In the mixing container, puree the chickpeas, herbs, cashew nuts, and 2–3 tablespoons of water for 15 seconds on speed 10.
- 4. Scrape the cream from the bowl wall and puree again for 15 seconds on speed 10. Add the creme fraiche and stir in for 8 seconds on speed 6.
- 5. Cut the lime in half and squeeze out the juice. Season the cream with salt, cinnamon, cayenne pepper, and lime juice, and mix with the carrots. Plate the chickpea-carrot dip with cashew nuts. Enjoy your meal! Tip: This goes well with [recipeLink=144969].
Nutrition per serving
- kcal: 246
- Protein: 9 g · Fett/Fat: 14 g · Carbs: 27 g