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Chickpea and Carrot Dip

Try this super simple dip for the next time you have your girlfriends over. You will impress them with this healthy dip that oozes flavour but is not going to ruin your diet.


  • 1 400g chickpeas, cooked and drained (or canned chickpeas)

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • 1 tablespoon lemon juice

  • ½ teaspoon honey or Agave nectar

  • 1 large carrot, peeled and grated

  • 1 large cucumber cut into rounds, width of 1cm

  • 2 tablespoons Olive Oil

  • Water (optional, add for more liquid consistency if desired)


  • 1.

    Place chickpeas in a blender or food processor. Add paprika, cumin, lemon juice, olive oil, water (optional) and honey or Agave nectar, puree until smooth.

  • 2.

    Stir grated carrot through the chickpea mixture.

  • 3.

    Spoon onto cucumber rounds and serve.


Serves: 30 pieces
Time: 15 minutes

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