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Photo of Carrot & chickpea dip by WW

Carrot & chickpea dip

1
Point(s)
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
This chunkier variation of a classic houmous is full of flavour from the carrot, herbs and spices. Lemon juice adds a citrusy zing.

Ingredients

Carrots, raw

1 medium, peeled and chopped

Calorie controlled cooking spray

1 spray(s)

Root Ginger

½ inch slice(s), peeled and grated

Garlic

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

Cucumber

1 portion(s), medium, to serve

Instructions

  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.

Notes

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

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