Carrot hummus
Carrot hummus
4 people
Carrot hummus goes well with flatbread, a salad, on a sandwich with roasted vegetables, or as a dip for raw pieces of bell pepper, cucumber, and celery at a gathering. Below you will find my recipe!
Ingredients: 250 g carrots, 1 can of chickpeas (400 grams), 40 ml liquid from the chickpea can, 30 g tahini (sesame seed paste), lemon juice to taste, half a clove of garlic, a pinch of pepper and salt, a small level teaspoon of cumin powder, half a tablespoon of olive oil
Preparation: Preheat the oven to 200 degrees. Cut the carrots into pieces, place them on a baking tray and drizzle with olive oil. Roast the carrots for about 35 minutes, until they are tender. Allow to cool. Place all the ingredients except for the pepper, salt, and lemon juice in the food processor and blend on the highest setting until a smooth mixture forms. Season with pepper, salt, and lemon juice. If the hummus is a bit thick, you can add extra water, not oil, as that will make the hummus thick and 'heavy' again.
Enjoy your meal!
By: Marleen
Categories: Kitchen secrets
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