Middle Eastern · Lunch
Whipped Chickpea Dip (High-Protein)
A whipped dip built from cooked chickpeas, thick Greek yogurt, tahini and lemon juice, blended smooth with roasted garlic and ground cumin, then folded through with extra cottage cheese for protein. Finished with olive oil, paprika and toasted pine nuts, served with crisp cucumber and bell pepper for dipping.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
538Calories
51.3gProtein
24.9gFat
45.8gCarbs
9.7gSugar
11.4gFiber
682mgSodium
29mgChol
5.4gSat Fat
920mgPotassium
280mgCalcium
4.6mgIron
0.5mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
protein-rich
low-cholesterol
high-fiber
high-protein
Instructions
1
Prep
Peel roasted garlic cloves; pat chickpeas dry on paper towel. Slice cucumber into sticks and bell pepper into strips for dipping.
2
Toast
Heat pine nuts in a dry skillet over medium-low heat for 2 minutes, shaking often, until golden and fragrant.
3
Blitz
Combine chickpeas, Greek yogurt, cottage cheese, tahini, lemon juice, garlic, cumin, olive oil and salt in a food processor. Blend until smooth.
4
Plate
Spread dip into a bowl, drizzle with olive oil, dust with paprika. Scatter pine nuts on top and arrange vegetables around for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 520g520g cooked chickpeas
- 240g240g full-fat Greek yogurt
- 150g150g low-fat cottage cheese
- 64g64g tahini
- 60ml60ml lemon juice
- 4 cloves4 cloves garlic, roasted
- 1 tsp1 tsp ground cumin
- 28g28g olive oil, plus extra for finishing
- 1/2 tsp1/2 tsp smoked paprika, for finishing
- 18g18g pine nuts
- 11 cucumber
- 11 small bell pepper
- a pinch of salt
