2020-08-13 / test@t

Carrot hummus

Hummus is almost always in my fridge, because it's a convenient, hearty snack, and just a delicious dish. In addition to the classic recipe, you can add a variety of vegetables to hummus, such as carrots. Due to this vegetable and turmeric, which are rich in antioxidants and vitamins, it turns out to be a rich orange color, so it can undoubtedly decorate the festive table and diversify your usual diet.

Ingredients

chickpeas (canned or boiled) 200 g
tahini 2 tbsp.
lemon juice 3 tablespoons
olive oil 5 tablespoons
water 4 tablespoons
carrots 3 pcs.
garlic 5 pcs.
paprika 1/2 tsp
turmeric 1/4 tsp.
1/4 tsp black pepper
salt 1 pinch (s)

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat oven to 200 degrees Celsius.

Step 2

Peel the carrots and cut into large pieces.

Step 3

Place the carrots on a parchment-lined baking sheet. Sprinkle with sweet paprika, turmeric, salt and pepper. Drizzle with 2 tablespoons. olive oil. Stir and bake in the oven for 15 minutes.

Step 4

Remove the baking sheet from the oven and add 5 cloves of garlic. Place in the oven for another 10 minutes (until the carrots are fully cooked).

Step 5

While vegetables are baking, rinse the chickpeas with water (if using canned; if dried, boil according to package directions).

Step 6

Next, place the chickpeas, tahini, 3 tablespoons in the food processor. olive oil, lemon juice, 2 tbsp. water, a pinch of salt and pepper and run the food processor until a smooth, creamy mass is obtained.

Step 7

When the vegetables are cooked, remove them from the oven and let cool slightly.

Step 8

Add them to the food processor and scroll again. If the mixture is thick, add more olive oil or water. You should get a creamy and tender mass.

Cooking time

30m

Servings

Catalog