Dippy divers

Three versions of this recipe are available to download including a standard recipe, a presentation and a step by step with photographs.


1 carrot

½ red or yellow pepper

¼ cucumber

4 x 15ml spoons hummus

1 x 15 ml spoon plain yogurt

Handful of fresh chives


Knife, chopping board, vegetable peeler, measuring spoons, small bowl, kitchen scissors, spatula.


  1. Top and tail the carrot, then peel.
  2. Slice the carrot into sticks.
  3. Remove the seeds from the pepper, and slice into strips.
  4. Cut the cucumber into thick slices.
  5. Place the hummus and yogurt together in the small bowl.
  6. Snip the chives into the bowl.
  7. Stir everything together.
  8. Serve the dip, surrounded by the vegetables.

Top tips:

  • Try different herbs such as chopped parsley, coriander or mint.
  • Add spices to the hummus mixture such as ½ x 5ml spoon mild curry powder, mild chilli powder or ground cumin.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine
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