If you’re tired of eating slices of toast for dinner because you are too exhausted to cook, then never fear…I have the solution!
My Moroccan Carrot and Coriander Dip takes less than five minutes to whip up and it’s incredibly delicious! (Okay, I guess you can still have it with the toast if you reeeeally want to!)
If this dip were any easier, it would come in a jar!
Homemade Moroccan Carrot and Coriander Dip
Here’s how it’s done…
- 3 carrots
- 1/2 cup cannellini beans
- 1 small clove garlic
- Fresh coriander leaves, dried coriander, cumin, lemon juice, olive oil, salt,
- a handful of raw or roasted cashews or almonds (optional)
- pepper and a tiny bit of honey to taste.
Blend in your food processor and add smoked paprika to serve. Yum!
You can make it creamy or chunky, it’s so versatile you really can’t go wrong.
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What’s your fave way to include a little extra veg on your plate? Let me know in the comments below!
Here’s to Ditching the Diet!
Thought for the day:
It’s not about following a diet plan. It’s about eating healthy food.