Carrot and chickpea dip

2
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

chickpeas, canned, rinsed, drained

400 g, (1 x 400g can)

tahini

1 tbs

99% fat-free plain yoghurt

2 tbs

lemon juice

2 tsp

cherry tomato

12 individual, halved

celery

4 individual, 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.

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.

Start eating better than ever!