Photo of Carrot & chickpea dip by WW

Carrot & chickpea dip

Points® value
Total Time
30 min
15 min
15 min
This chunkier variation of a classic houmous is full of flavour from the carrot, herbs and spices. Lemon juice adds a citrusy zing.


Carrots, raw

1 medium, peeled and chopped

Calorie controlled cooking spray

1 spray(s)

Root Ginger

½ inch slice(s), peeled and grated


2 clove(s), crushed

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Low Fat Natural Yogurt

3 tablespoon(s)

Lemon Juice, Fresh

2 teaspoon(s)

Carrots, raw

1 medium, to serve

Peppers, all types

1 medium, to serve


1 portion(s), medium, to serve


  1. Bring a small pan of water to the boil, add the carrot and cook for 6-8 minutes or until soft. Drain and set aside.
  2. Mist a pan with cooking spray, put over a medium heat, add the ginger and garlic and cook for 2 minutes, then add the cumin and coriander. Cook for 1 minute, then add the cooked carrot. Stir to combine then set aside to cool.
  3. Put the chickpeas in a food processor with the cooled carrot mixture, the yogurt and lemon juice. Season and blitz until fairly smooth, adding a splash of water if the mixture is too thick. Serve the dip with the crudités.


Try swapping the carrot for 200g cooked beetroot, and the ginger and spices for 1 tsp grated horseradish.