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Garlic, lime and chickpea dip recipe

Garlic, lime and chickpea dip recipe

13 ratings

In partnership with Diabetes UK

An exciting twist on classic houmous with fresh coriander and an added paprika punch. Enjoy this zesty garlic, lime and chickpea dip as a healthy snack alongside crunchy crudités. See method

Ingredients

  • 400g tinned chickpeas, drained and rinsed
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 2-3 tbsp cold water
  • pinch paprika
  • 1 lime, finely zested and juiced
  • 1 tbsp coriander, finely chopped
  • crudités, to serve
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    410kj
    101kcal     5%

  • Fat

    5g 7%

  • Saturates

    1g 3%

  • Sugars

    0g 0%

  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 10.3g Protein 4.6g Fibre 2.9g

Method

  1. In a food processor, whizz the chickpeas, garlic, olive oil, lime juice and just enough cold water to form a smooth, thick paste, adding a little more water if needed.
  2. Transfer the mixture to a bowl and stir through the paprika, lime zest and coriander; season to taste. Serve with crudités, for dipping.

Tip: The dip will keep well in the fridge for 3 days.

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