Dip plate – carrot and chickpea dip

Prep Time: 30 minutes
No of Serves: 4

Recipe courtesy of Nutrition Australia ACT


  • 2 medium carots
  • 400g can chickpeas, no added salt, drained and rinsed
  • 1 clove garlic
  • 1 tablespoon tahini (avoid is any sesame seed allergies)
  • 1/4 cup orange juice
  • 2 tablespoon extra virgin olive oil

Nutrition Information (per serve)

Energy 1074 kJ (257 calories)
Protein 8g
Total Fat 14g
Carbohydrates 19g
Saturated Fat 2g
Sugars 6g
Dietary Fibre 9g
Sodium 285mg


  1. Add all ingredients to a blender and mix until smooth


This recipe featured in the 2017 Australia’s Health Weight Week, APD Cookbook, created in collaboration with DAA and Nutrition Australia, ACT.