Spiced carrot dip

Prep   5 min
Cook   10 min

Add this spiced vegetable dish to your collection of homemade dips.

  • Chickpeas, canned, drained, 1 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)


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 & Cereals0
Healthy Fats & Oils0.2
Protein1.7 g
Total fat1.3 g
- Saturated fat0.2 g
Total carbohydrates4.7 g
- Total sugars2.5 g
Fibre2.6 g
Sodium58 mg