ACT Nutrition Support Service » Recipes » Carrot and Chickpea Dip

Carrot and Chickpea Dip

ACT Nutrition Support Service » Recipes » Carrot and Chickpea Dip

Carrot and Chickpea Dip

Serves 10

Ingredients
2 medium carrots
1 x 400g can chickpeas, no added salt
1 clove garlic
1 tablespoon tahini (avoid if any sesame seed allergies)
¼ cup orange juice
2 tablespoons olive oil

Method

  1. Grate carrots.
  2. Drain and rinse chickpeas.
  3. Add all ingredients to a blender and mix until smooth.
  4. Serve with vegetable crudites or pita crisps.

 

This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines and the ACT Government Healthy Food and Drink Choices Policy.