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Photo of Carrot & chickpea dip by WW

Carrot & chickpea dip

0
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Serve the dip with celery sticks, inner leaves of Little Gem or romaine lettuce, and quartered Persian (mini) or Kirby cucumbers.

Ingredients

Carrots

1 large, chopped

Canned chickpeas (garbanzo beans)

15½ oz, rinsed and drained

Plain fat free yogurt

3 Tbsp

Water

¼ cup(s)

Garlic

1 clove(s), crushed through a press

Fresh ginger

2 tsp, grated

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. Serving size: a generous 1/3 cup

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