Carrot sticks with chickpea dip
10 minutes · 4 portions
Afternoon snack
- Alcohol free
- Gluten free
- Lactose free
- Vegan
- Vegetarian
Time : 1/5 · Equipment complexity : 1/5
Ingredients
- Carrot — 4 pieces
- Cooked chickpeas — 400 g
- Olive oil — 20 ml
- Water — 60 ml
Instructions
Drain and rinse the cooked chickpeas. Mash thoroughly with the olive oil and water, adding the water gradually to make a dip. Wash and peel the carrots, cut into sticks and serve with the dip.