Instructions: 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

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