Carrot and Chickpea Dip

0
Total Time
19 min
Prep
5 min
Cook
12 min
Serves
4
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

  1. 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.
  2. 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.
  3. 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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