Dip plate – carrot and chickpea dip
Recipe courtesy of Nutrition Australia ACT
- 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)|
- 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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