Fuel up with this popular snack, straight from the menu of one of Australia’s favourite holistic health and lifestyle resorts, Gwinganna. Spicy Carrot Dip is a good source of vegetable protein (chickpeas and tahini) and carbohydrates (carrot and orange).
“Carbohydrate is the first available source of energy to the body and protein is fundamental for muscle repair and production of hormones and enzymes,”says Donna Abbate, Gwinganna naturopath and program manager.
“The good fats present in the chickpeas, sesame seeds, olive oil and tahini add anti-inflammatory properties to the dish enhanced by the coriander and cumin, which is also an antiviral, while sea salt helps to alleviate sore muscles. Rich in Vitamin C and BetaCarotene, oranges and carrots are also a good source of antioxidants, which protect the cells from free radical damage responsible for premature ageing.”
4 medium (400g) carrots, cut into chunky pieces
1½ cups (400g) chickpeas
10ml chickpea liquid
½ cup (50g) tahini
Juice and zest of 1 medium orange
1 tsp each of ground cumin, coriander and medium curry powder
Season carrot with spices and steam or bake until tender. Soak and cook chickpeas in
slightly salted water. Purée both in food processor with rest of ingredients, adding liquid as
required. Adjust seasoning to taste.
Makes 20 portions
Image courtesy Gwinganna