Chickpea & tahini dip with carrot sticks
Tahini is made from sesame, a major allergen. Use less garlic if you prefer a milder dip.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Personal Creations, CC BY 2.0. DetailsHere's how.
- 01
Drain and rinse the chickpeas.
- 02
Blend or mash them with the tahini, lemon juice, garlic, olive oil and 3 to 4 tablespoons of water until smooth.
- 03
Peel the carrot, cut it into sticks and serve with the dip.
Tahini is made from sesame, a major allergen. Use less garlic if you prefer a milder dip.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 10 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
