Articles & Recipes
Pumpkin and Chickpea Dip
This delicious dip can be made ahead.
Ingredients
2 cups diced pumpkin (280grams)
3 Medium diced carrots (280grams)
1x 400grams can drained chickpeas
1diced red onion (120grams)
½ teaspoon or to taste ground Coriander
½ teaspoon or to taste ground Cumin
50ml Skim Milk
Method
Pre-heat oven to 180°C.
Place carrot and pumpkin on some baking paper and bake until golden.
Place chickpeas in a bowl with a little water and microwave for 2 minutes or until softened.
Drain the chickpeas, leaving a small amount of water.
Add spices to taste, onion and baked pumpkin and carrot.
Using a hand blender, blend until smooth. Add a small amount of milk as needed to get to a smooth consistency.
Serve with sticks of carrot and celery, or even try slices of capsicum and mushroom.
Serves : 2
Nutrients per Serve :
KJ 820, Calories 196, Carbohydrates(grams) 33.3, Fat(grams) 2.5, Protein(grams) 9.5, Fibre (grams) 8.5
Note
Gluten free. Can be made lactose free by using lactose free milk.
Variations
Add a little chopped tomato or red capsicum. Substitute raw celery for baked carrot.
Tips
Use left overs with vegetables for a dip allowing 2 tablespoons per serve