3 md Carrots sliced.
1 ts Vegetable oil.
1    Garlic clove crushed.
1 sm Onion chopped.
Half tsp ground ginger.
1 ts Paprika.
Half tsp ground coriander.
Half oz 15 g chopped roasted
Hazelnuts

6 oz 180 g canned chick peas rinsed and drained. 2 tsp lemon juice or
vinegar. Salt and Black pepper. Fresh coriander and lemon wedges to
garnish.

1. Cook the carrots in a little lightly salted water until tender. Drain
and set aside.

2. Heat the vegetable oil in a small saucepan and saute the garlic and
onion until softened. Add the ginger, paprika, ground coriander and
hazelnuts and cook gently for a few more seconds.

3. Blend the carrots, chick peas, onion mixture and lemon juice or vinegar
in a liquidiser or food processor until smooth. Turn out into a bowl and
season with salt and black pepper.

4. Garnish with the fresh coriander and lemon wedges. Keep in the fridge
covered and use within 3 days or freeze in a sealed container for up to 3
months.

Preparation 10 minutes: Cooking 15 minutes.

Makes 4 portions: 110 calories per serving. Selections per serving half
bread half fat 1 vegetable 10 optional calories.