Carrot Hummus

10 servings

120 minutes

Classic chickpea hummus, in which part of the chickpeas was replaced with carrots - brighter, lighter, more fun. Recipe by chef Olga Morozenko. The recipe was shared with us by the chef of the restaurant "Krym Moy" Olga Morozenko.

Energy value per serving

• Calories: 204.7
• Proteins: 5.2g
• Fats: 14.8g
• Carbohydrates: 13.2g

Ingredients

• Carrot: 350 g
• Chickpeas: 170 g
• Roasted Sunflower Seeds: 70 g
• Water: 120 ml
• Lemon juice: 15 ml
• Vegetable oil: 100 ml
• Dill: to taste
• Ground black pepper: 4 g
• Salt: to taste

Cooking steps

1. Place the carrot in the oven and bake for 40 minutes at 180 degrees.

   Required ingredients:

   • Carrot: 350 g

2. Put chickpeas in cold salted water, boil for one and a half hours until the skin starts to come off.

   Required ingredients:

   • Chickpeas: 170 g

3. Blend the chickpeas, add lemon juice and water, and blend again.

   Required ingredients:

   • Chickpeas: 170 g
   • Lemon juice: 15 ml
   • Water: 120 ml

4. Add carrot, salt, and pepper to the blender, blend and mix.

   Required ingredients:

   • Carrot: 350 g
   • Salt:  to taste
   • Ground black pepper: 4 g

5. Place on a plate, drizzle with vegetable oil, sprinkle with seeds and dill, serve with toasted bread.

   Required ingredients:

   • Vegetable oil: 100 ml
   • Roasted Sunflower Seeds: 70 g
   • Dill:  to taste