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.
Calories204.7kcal
Proteins5.2grams
Fats14.8grams
Carbohydrates13.2grams
1
Place the carrot in the oven and bake for 40 minutes at 180 degrees.
- Carrot: 350 g
2
Put chickpeas in cold salted water, boil for one and a half hours until the skin starts to come off.
- Chickpeas: 170 g
3
Blend the chickpeas, add lemon juice and water, and blend again.
- Chickpeas: 170 g
- Lemon juice: 15 ml
- Water: 120 ml
4
Add carrot, salt, and pepper to the blender, blend and mix.
- 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.
- Vegetable oil: 100 ml
- Roasted sunflower seeds: 70 g
- Dill: to taste
