Carrot spread

This is a deliciously sweet lemony spread – perfect as a dip, or spread on bread, or dumped on pasta or a salad. Adapted from here.

Chop up 3 or 4 large carrots, and boil or steam them until soft. Chuck them into a food processor, and add a can of chickpeas, the juice of a lemon, a quarter of a cup of rice bran oil and a pinch of salt. Whizz away until relatively smooth. Dump into a bowl and enjoy.

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