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Carrot and chickpea dip

Carrot and chickpea dip

2
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This dip is great variation of regular hummus with the addition of carrots and ginger.

Ingredients

Carrot(s)

2 large

Olive oil

2 tsp

Fresh ginger

1 tsp, grated

Garlic

2 clove(s), crushed

Ground cumin

1 tsp

Fresh coriander

1 tsp, ground

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Tahini

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Lemon juice

2 tsp

Cherry tomatoes

12 individual, halved

Celery

4 stick(s), stalks, cut into batons

Instructions

  1. Thinly slice 1 carrot and boil, steam or microwave until just tender. Drain. Cut remaining carrot into batons.
  2. Heat oil in a medium saucepan over medium heat. Cook ginger, garlic, cumin and coriander for 1 minute or until fragrant. Add cooked carrot and stir to coat. Remove from heat and allow to cool.
  3. Using a food processor or blender, process carrot mixture, chickpeas, tahini, yoghurt and juice until smooth, adding a little hot water if it becomes too thick. Season with salt and freshly ground black pepper. Serve dip with tomatoes, celery and remaining carrot.

Notes

TIP: Fresh ginger will last longer and is much easier to grate if it’s frozen. To freeze, tightly wrap, unpeeled, in plastic wrap and use as required.

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