Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Carrot & chickpea dip by WW

Carrot & chickpea dip

3
1
1
SmartPoints® value per serving
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 teaspoons, level

Coriander, Dried

1 teaspoons, level

Chickpeas, cooked

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

Low Fat Natural Yogurt

3 tablespoons

Lemon Juice, Fresh

2 teaspoons

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.

You might like

You might like