Carrot Hummus

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

1. 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.
2. Serve over whole grain crackers or whole wheat pita bread. This dip also goes great with raw veggie sticks.