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.
CaloriesProteinsFatsCarbohydrates
204.7
kcal5.2g
grams14.8g
grams13.2g
grams1
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