Name: Carrot and Chickpea Dip
Prep time: 5 min
Cook time: 12 min
Total time: 19 min
Yield: 4 servings
Ingredients: 1 large uncooked carrot(s) peeled and chopped; 15.5 oz canned drained chickpeas rinsed; 3 Tbsp Plain fat free yogurt; 0.25 cup(s) water; 1 medium clove(s) garlic clove(s) crushed through a press; 2 tsp ginger root grated peeled fresh; 2 tsp fresh lemon juice; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp table salt

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Total Time

19 min

Prep

5 min

Cook

12 min

Serves

Difficulty

Easy

Ingredients

uncooked carrot(s)

1 large, peeled and chopped

canned drained chickpeas

15½ oz, rinsed

Plain fat free yogurt

3 Tbsp

water

¼ cup(s)

garlic clove(s)

1 medium clove(s), crushed through a press

ginger root

2 tsp, grated peeled fresh

fresh lemon juice

2 tsp

ground coriander

1 tsp

ground cumin

1 tsp

table salt

½ tsp

Instructions

Put carrot in small saucepan, add water to cover, and bring to boil. Reduce heat and simmer until very tender, about 8 minutes. Drain and rinse under cold running water until cool.
Combine carrot and remaining ingredients in food processor and pulse until almost smooth. Serve immediately or transfer to covered container and refrigerate up to 2 days.
Per serving (generous 1/3 cup)

Notes

Serve the dip with celery sticks, inner leaves of Little Gem or romaine lettuce, and quartered Persian (mini) or Kirby cucumbers.

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