Ingredients
- 700g carrots, peeled and cut into thick chunks
- 400g can chickpeas, drained, rinsed and well dried
- 3 tablespoons olive oil
- 2 teaspoons Chooki's Chilli Chicken Salt
- 1 garlic clove, unpeeled
- 2 tablespoons tahini
- 3/4 cup Greek yoghurt
- 1 tablespoon lemon juice
- Small handful flat-leaf parsley, finely chopped
Difficulty: Easy | Prep: 10 min | Cook: 35 min | Total: 45 min | Serves: 4 | Dietary: Gluten-Free, Vegetarian
If you're after something a bit different for arvo snacks, this one does the trick. The carrots turn sweet and jammy in the oven, then Chooki's Chilli Chicken Salt brings a warm kick that works a treat with crunchy chickpeas on top.
- 700g carrots, peeled and cut into thick chunks
- 400g can chickpeas, drained, rinsed and well dried
- 3 tablespoons olive oil
- 2 teaspoons Chooki's Chilli Chicken Salt
- 1 garlic clove, unpeeled
- 2 tablespoons tahini
- 3/4 cup Greek yoghurt
- 1 tablespoon lemon juice
- Small handful flat-leaf parsley, finely chopped
Step 1: Roast
Heat the oven to 220°C. Toss the carrot chunks and chickpeas with the olive oil and Chooki's Chilli Chicken Salt on a lined tray, then add the garlic clove. Roast for 25 minutes, giving everything a good toss halfway, until the carrots are soft and the chickpeas are starting to crisp.
Step 2: Blend
Set aside a heaped cup of the chickpeas for topping. Squeeze the roasted garlic from its skin, then blitz it with the carrots, tahini, Greek yoghurt and lemon juice until smooth. Add a splash of water if you want it a bit looser.
Step 3: Crisp
Return the reserved chickpeas to the oven for another 8 to 10 minutes until crunchy and deep golden. Let them cool for a minute so they stay crisp.
Step 4: Serve
Spoon the dip onto a plate or into a shallow bowl, swirl the top, then scatter over the crunchy chickpeas and parsley. Serve straight away while the topping still has plenty of crunch.
Tip: This is unreal with cucumber sticks, gluten-free crackers, or spread into a sandwich with rocket the next day.
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