Carrot and chickpea dip
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This dip is great variation of regular hummus with the addition of carrots and ginger.
Ingredients
Carrot(s)
2 large
Olive oil
2 tsp
Fresh ginger
1 tsp, grated
Garlic
2 clove(s), crushed
Ground cumin
1 tsp
Fresh coriander
1 tsp, ground
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Tahini
1 tbs
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Lemon juice
2 tsp
Cherry tomatoes
12 individual, halved
Celery
4 stick(s), stalks, cut into batons
Instructions
1
Thinly slice 1 carrot and boil, steam or microwave until just tender. Drain. Cut remaining carrot into batons.
2
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.
3
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.
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