Dip plate – carrot and chickpea dip

Prep Time: 30 minutes
No of Serves: 4

Recipe courtesy of Nutrition Australia ACT

Ingredients

  • 2 medium carots
  • 400g can chickpeas, no added salt, drained and rinsed
  • 1 clove garlic
  • 1 tablespoon tahini (avoid is any sesame seed allergies)
  • 1/4 cup orange juice
  • 2 tablespoon extra virgin olive oil

Nutrition Information (per serve)

Energy 1061 kJ (254 calories)
Protein 8g
Total Fat 14g
Carbohydrates 18g
Saturated Fat 2g
Sugars 5g
Dietary Fibre 8.5g
Sodium 278mg

Method

  1. Add all ingredients to a blender and mix until smooth

 

This recipe was provided by Nutrition Australia ACT, and featured in the APD Cookbook, created in collaboration with DAA.

Download the full APD Cookbook by visiting the Australia’s Healthy Weight Week website.

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