Spicy chipotle and chickpea snacking dip
How to make it...
Makes around 10 servings
400g can of chickpeas (in water - don't tip away the water)
5 tbsps of fat free Greek yoghurt
3 tsps of spicy chipotle paste
1tsp natural peanut butter (I used Meridian Natural Smooth Peanut Butter)
A squeeze of lemon juice
Salt and pepper
Place the chickpeas in a blender or food processor. Include the water from the can too (only add half of the water if you prefer a thicker, chunkier dip - I like mine really smooth).
Add the yoghurt, chipotle paste and peanut butter to the blender or food processor.
Blitz until smooth (or leave chunkier if you'd prefer).
Squeeze the lemon juice over the dip.
Season to taste.
Serve with vegetable crudités or roasted pitta chips.
It's hard to eat healthily. And I'm not just talking about healthy meals. That's probably the easiest part.
For me, the hardest part is the bit in-between the meals.
Salads and smaller portions don't fill me up. Especially when I'm hitting the gym.
So, snacking is the really tough part.
That's where this recipe comes in. It may seem stupidly simple, but that's its beauty.
You just take the ingredients, blitz them up and you've got the perfect dip for crudités or baked pitta chips.
Unlike some shop bought dips, this isn't packed with fats, preservatives, sugars or salts.
And it's way tastier.
Greek yoghurt makes it slimline. The chipotle paste gives it a real kick - I just used a shop bought paste for ease - and you can add more or less depending on your personal taste.
And the best bit? The chickpeas.
They're packed with protein, vitamins and minerals. And they provide a decent amount of fibre too.
Apparently, just two to three tablespoons of chickpeas count as one of your five (or is it seven now?) a day.
I like my dip super smooth and creamy. But if you like yours a little chunkier (more like a proper houmous) just add a little less of the chickpea water, a little less yoghurt and give the dip less time in the blender.