Carrot, Ricotta and Chickpea Spread

• 450 g carrots (approximately 2-3 large)
• 215 g chickpeas (canned)
• 200 g ricotta cheese (fresh)
• 1 tablespoon tahini (sesame paste)
• 1 tablespoon lemon juice (fresh)
• 2 teaspoons ground cumin
• 1 clove garlic, crushed
• salt, to taste

1. Peel the carrots and chop into small pieces.
2. Cook in salted, boiling water until tender- about 10-15 minutes.
3. Drain and let cool.
4. Drain and rinse the chickpeas well.
5. Put all ingredients, except the salt, In a food processer.
6. Process until well combined.
7. You will probably have to scrape down the side of the bowl a few times to get all the ingredients processed.
8. Taste and season with salt if needed.
9. Serve as a dip or a spread on sandwiches.
10. Beautiful with all breads but particularly good with rye, pumpernickle and pita bread.
11. Will keep in the fridge for a few days.

carrots, chickpeas, ricotta cheese, tahini, lemon juice, ground cumin, clove garlic, salt

Taken from www.food.com/recipe/carrot-ricotta-and-chickpea-spread-88343 (may not work)