Carrot Hummus

Name: Carrot Hummus
Total time: 2 h
Yield: 10
Ingredients: Carrot 350 g; Chickpeas 170 g; Roasted sunflower seeds 70 g; Water 120 ml; Lemon juice 15 ml; Vegetable oil 100 ml; Dill 0 to taste; Ground black pepper 4 g; Salt 0 to taste

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

CaloriesProteinsFatsCarbohydrates

204.7

kcal

5.2g

grams

14.8g

grams

13.2g

grams

Ingredients

10servings

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:
1. 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:
1. Chickpeas: 170 g

3
Blend the chickpeas, add lemon juice and water, and blend again.
Required ingredients:
1. Chickpeas: 170 g
2. Lemon juice: 15 ml
3. Water: 120 ml

4
Add carrot, salt, and pepper to the blender, blend and mix.
Required ingredients:
1. Carrot: 350 g
2. Salt: to taste
3. 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:
1. Vegetable oil: 100 ml
2. Roasted sunflower seeds: 70 g
3. Dill: to taste

Carrot Hummus

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