Carrot & chickpea dip
1
Points®
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 serving(s), , 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.
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