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Photo of Carrot & chickpea dip by WW

Carrot & chickpea dip

0
Points® value
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 drained chickpeas

15½ oz, rinsed and drained

Plain fat free yogurt

2 tbsp(s)

Water

¼ cup(s)

Garlic clove

1 clove(s), medium, crushed through a press

Ginger root

2 tsp(s), grated

Fresh lemon juice

2 tsp(s)

Ground coriander

1 tsp(s)

Ground cumin

1 tsp(s)

Table salt

½ tsp(s)

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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