Humous and Carrot Dip

May 21, 2023May 21, 20230 1

Healthy Humous and Carrot Dip with Fresh Herbs

by The Chefin Appetizer

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

170

Sugar

Fat

This Humous and Carrot Dip is a delicious and nutritious snack that can be enjoyed as a dip or spread. The dip is a great alternative to traditional hummus or other creamy dips, as it includes the added health benefits of grated carrots and fresh herbs. This recipe is not only quick and easy to make, but it’s also vegan, gluten-free, and dairy-free, making it an ideal snack for all occasions. Serve the dip as an appetizer at your next party or pack it in your lunchbox for a healthy snack at work. The possibilities are endless, and the taste is unbeatable.

Instructions

1.	In a food processor, blend the grated carrots, cooked chickpeas, lemon juice, and tahini until the mixture is smooth.
2.	Finely chop the spring onions and stir them in.
3.	Drizzle with olive oil and garnish with fresh herbs.
4.	Serve the dip with pita chips or fresh vegetables for a healthy snack or appetizer.

PROS

This Humous and Carrot Dip is a healthy snack option, perfect for vegans and vegetarians.
It’s high in protein, fiber and vitamins.

It’s quick to make and requires minimal ingredients.
It’s also perfect for meal prepping.

CONS

The hummus in this recipe can quickly turn rancid if left out at room temperature for too long.
It is best to store leftovers in an airtight container in the fridge and consume within 3-4 days.

The dip might not suit everyone’s taste, as some people might find it too thick or creamy.

HEALTH & BENEFITS

This Humous and Carrot Dip is loaded with health benefits. Chickpeas are high in protein, fiber, iron, and folate. They’re also low in fat and calories, making them an ideal addition to a healthy diet.
Carrots are a great source of Vitamin A, fiber, and potassium. They can aid in digestion and are linked to improved vision health.

	225 g carrots , grated
	1 cup cooked chickpeas
	2 tablespoons lemon juice
	2 tablespoons light tahini
	2 spring onions
	1 tablespoon olive oil
	fresh herb , to garnish