Carrot Hummus
This dip goes great with raw veggie sticks or served over whole grain crackers or whole wheat pita bread.Ingredients
- 400g chickpeas, drained and rinsed
- 100ml nonfat plain yogurt
- 100ml water
- 1 lemon - juice only
- 1/4 teaspoon garlic powder
- 1/2 tablespoon ground cumin
- 1 carrot, peeled and grated
Allergens: Milk
Method
- Place the chickpeas, half of the yogurt, water, lemon juice and spices into a blender or food processor. Blend until fine, adding remaining yogurt. Stir in the grated carrot last.
- Serve over whole grain crackers or whole wheat pita bread. This dip also goes great with raw veggie sticks.
