Carrot & chickpea dip
0
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Serve the dip with celery sticks, inner leaves of Little Gem or romaine lettuce, and quartered Persian (mini) or Kirby cucumbers.
Ingredients
Carrots
1 large
Canned drained chickpeas
15½ oz
Plain fat free yogurt
2 tbsp(s)
Water
¼ cup(s)
Garlic clove
1 clove(s), medium
Ginger root
2 tsp(s)
Fresh lemon juice
2 tsp(s)
Ground coriander
1 tsp(s)
Ground cumin
1 tsp(s)
Table salt
½ tsp(s)
Instructions
1
Put carrot in small saucepan, add water to cover, and bring to boil. Reduce heat and simmer until very tender, about 8 minutes. Drain and rinse under cold running water until cool.
2
Combine carrot and remaining ingredients in food processor and pulse until almost smooth. Serve immediately or transfer to covered container and refrigerate up to 2 days.
3
Serving size: a generous 1/3 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.