Spiced carrot dip
CSIRO Total Wellbeing Diet
Dips
14 peopleServes
14
14
| Prep | 5 min | |
| Cook | 10 min |
Add this spiced vegetable dish to your collection of homemade dips.
- Chickpeas, canned, no added salt, 1 x 400g can(s) (drained)
- Carrot, 2 large carrot(s), peeled and cut into chunks
- Ground cumin, ½ teaspoon(s)
- Ground coriander, ½ teaspoon(s)
- Curry powder, ½ teaspoon(s)
- Tahini, 1 tablespoon(s)
- Orange peel, any type, 1 teaspoon(s)
- Orange juice, home squeezed, ½ cup(s)
Method
Place the carrots in a steamer pot over a pan of boiling water and steam for 10 minutes, or until tender.
Carefully remove the carrots and place in a blender, along with the drained chickpeas, cumin, coriander, curry powder, tahini, orange zest and juice and a pinch of salt if you wish. Blend for 20-30 seconds, or until combined and smooth.
Place in a bowl and serve with vegetable crudités.
TIP: This will keep refrigerated for one week!
Nutrition facts per serve
Makes 14 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0.1 |
| Bread & Cereals | 0 |
| Vegetables | 0.4 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0.2 |
| Indulgences | 0 |
| Calories | 43 |
| Protein | 1.8 g |
| Total fat | 1.2 g |
| - Saturated fat | 0.1 g |
| Total carbohydrates | 5.3 g |
| - Total sugars | 2.8 g |
| Fibre | 3 g |
| Sodium | 21 mg |