Prep time: 2 mins
1 (400g) tin chickpeas in water
1 tbsp each of smooth peanut butter (or tahini) and low fat plain yogurt (or 2 tbsp of one of them)
1/2 tsp ground cumin
juice and zest of half an orange
1 clove of garlic, crushed
1 tsp curry powder or turmeric (optional - for a bolder colour)
Black pepper, to taste
Veg Portions / Serving: 1
Originally appeared in the Eat Them To Defeat Them 2020 Activity Book | Photography by Claire Wright | addsomeveg.com
Take a dip in this cool carrot-crunching snack! Perfect for an after-school snack, this smashed carrot dip comes together in seconds.
Chop carrots into bite-size pieces using the claw grip.
Blitz them in a food blender until completely broken down, scraping down the sides as needed. (If you don’t have a blender, try grating the carrots instead.)
Add the rest of the ingredients and blitz until smooth, stopping to scrape sides down as needed.
Taste and add a grind or two of black pepper if you fancy it.
Plop it in a bowl and get dipping with vegetable sticks or your fingers!
Power Up: Try beetroot instead of carrot for a fun twist and bold pink colour!
Watch It: See the video on how to make this recipe here.
Download it: Make sure you download the recipe card, along with the rest of the vegetable files and activities here.
Kids in the kitchen:
- Squeeze the orange
- Use teaspoons and tablespoons to measure
- Use the claw grip to chop the carrots (when they are ready)
- Add everything to the blender
- Help you scrape down the sides
Vic Borrill (Brighton & Hove Food Partnership)