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Smashed Carrots

Andrew Walker


Serves: 4

Prep time: 2 mins


3 carrots

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


Kitchen Ninja

Originally appeared in the Eat Them To Defeat Them 2020 Activity Book | Photography by Claire Wright |

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:

Kids can:

  • 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

Andrew Walker

Andrew has trained and worked as a chef, sommelier and maƮtre d' across fine dining establishments and has been working with the Compass Group for 28 years, most recently as Executive Chef at Chartwells. Along with Allegra McEvedy, Andrew is the chef face of the Super Yummy Kitchen project.

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