Il Mio Carrot Dip
2 carote grandi, bollite
2-3 cucchiai di ceci da boccacio
1/4 acqua di cottura dalle carote
2 cucchiai di succo di limone
sale
pepe nero
noce moscata
Metto tutto nel robot da cucina e frullo fino a ridurre in pure! e voilà!!! Prontissimo. Si puo mangiare sia caldo che freddo (tiepido). Di solito se faccio di piu lo metto in un boccacino e lo tengo in frigo per alcuni giorni!
E una salsina che puo essere usata sia come antipasto con dei gamberretti o funghetti sotto olio, sia come salsa per carne arrostita.
Easy Healthy Carrot Dip
Ingredients
2 large carrots
2 tbsp canned chickpeas
1/4 cup water
2 tbsp lemon juice
1/2 tsp salt
1/3 tsp ground black paper
1/4 tsp ground nutmeg
Fill a deep saucepan with water and pour over high heat. Peel the carrots, cut the tops and slice them. When the water boil add the carrots. Cover and cook about 10 minutes until the carrots are soft. Remove from the heat and dry the carrots. Pour all the ingredients into the food processor and blend until it's creamy. Return into the saucepan and cook over high heat about a minute more. Enjoy!:)
2 tbsp canned chickpeas
1/4 cup water
2 tbsp lemon juice
1/2 tsp salt
1/3 tsp ground black paper
1/4 tsp ground nutmeg
Fill a deep saucepan with water and pour over high heat. Peel the carrots, cut the tops and slice them. When the water boil add the carrots. Cover and cook about 10 minutes until the carrots are soft. Remove from the heat and dry the carrots. Pour all the ingredients into the food processor and blend until it's creamy. Return into the saucepan and cook over high heat about a minute more. Enjoy!:)
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