Carrot and chickpea dip

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Total Time:
20min
Prep:
10min
Cook:
10min
Serves:
4
Difficulty:
Easy
Ingredients
  • 2 large carrot
  • 2 tsp olive oil
  • 1 tsp fresh ginger, grated
  • 2 clove(s) fresh garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp fresh coriander, ground
  • 240 g canned chickpeas, rinsed, drained, (1 x 400g can)
  • 1 tbs tahini
  • 2 tbs low-fat natural yoghurt
  • 2 tsp lemon juice
  • 12 individual cherry tomato, halved
  • 4 individual celery sticks, stalks, cut into batons
Instructions

Thinly slice 1 carrot and boil, steam or microwave until just tender. Drain. Cut remaining carrot into batons.

Heat oil in a medium saucepan over medium heat. Cook ginger, garlic, cumin and coriander for 1 minute or until fragrant. Add cooked carrot and stir to coat. Remove from heat and allow to cool.

Using a food processor or blender, process carrot mixture, chickpeas, tahini, yoghurt and juice until smooth, adding a little hot water if it becomes too thick. Season with salt and freshly ground black pepper. Serve dip with tomatoes, celery and remaining carrot.

Notes
TIP: Fresh ginger will last longer and is much easier to grate if it’s frozen. To freeze, tightly wrap, unpeeled, in plastic wrap and use as required.

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