Method:
1 For the avocado dip, mash the avocado on a board with a fork to desired consistency. Transfer to a bowl, stir in 2 tbs lemon juice and pine nuts. Season with salt and pepper, drizzle with oil. Serve.
2 For the artichoke dip, process the artichoke chilli, garlic and yoghurt in a small food processor until almost smooth. Season with salt and pepper, drizzle with oil. Serve.
3 For the chickpea dip, process the chickpeas, sour cream, sesame oil, orange juice and rind in a small food processor until almost smooth. Stir in the parsley and season with salt and pepper, drizzle with oil. Serve
4 Heat a char-grill pan over high heat, brush both sides bread with oil and char-grill until toasted.
5 Serve the dips with toasted bread and carrots for dipping.