Turkish Carrot Dip

Cook time 10 minutes
Servings 4


410g can chickpeas, drained and rinsed
½ tsp caraway seeds, toasted + extra for garnish
½ clove garlic
2 carrots, peeled
1 cup of Greek-style yoghurt
½ lemon, juiced
Pinch salt flakes
2 tbsp extra virgin olive oil
Olives for garnish

Turkish Carrot Dip


In the bowl of a food processor add the chickpeas, caraway seeds and garlic. Pulse 5-6 times.

Place the grater attachment on to the food processor and finely grate in the carrots.

Now replace the grater with the blade, add the yoghurt, lemon, olive oil, salt and blitz again until combined.

Check seasoning.

Spoon into a bowl and drizzle over oil and add extra caraway seeds and olives to garnish.

PDF of this recipe available for download here.