TIME: 40 minutes
YIELD: 5
INGREDIENTS:
- 6-7 large Rainbow carrots
- 10 ounce can drained chickpeas
- ¼ to ⅓ cup olive oil
- ½ teaspoon balsamic vinegar
- 1 teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon pepper
- Optional crushed red pepper
- Fresh parsley
- 1 container (8 oz) Kite Hill Ricotta
- ¼ cup tahini or almond butter
- ½ tablespoon Apple Cider Vinegar
- ¼ teaspoon sea salt
- 1 tablespoon maple syrup
- Dash of black Pepper
- 2-3 tablespoon warm almond or coconut milk
- Optional mustard powder ¼ teaspoon or ¼ teaspoon cumin
FEATURED