Carrot and chickpea dip
1 tsp, grated
2 clove(s), crushed
1 tsp, ground
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
99% fat-free plain yoghurt
12 individual, halved
4 stick(s), stalks, cut into batons
- 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.