Hummus with carrots

Name: Hummus with carrots
Cook time: 1 h 15 min
Total time: 15 h 15 min
Yield: 6
Ingredients: 3 Carrots; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp coriander seeds, turmeric, salt, chili powder; 200 g dried chickpeas; 2 Garlic cloves; 75 g Tahin (sesame paste; glass); 3 TABLESPOONS Oil; 4-5 Tbsp Lemon juice; 7-10 Tbsp Salt

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
915 mins

Ingredients

Servings: 6

3 Carrots
1-2 TABLESPOONS Olive oil
7-10 Tbsp coriander seeds, turmeric, salt, chili powder
200 g dried chickpeas
2 Garlic cloves
75 g Tahin (sesame paste; glass)
3 TABLESPOONS Oil
4-5 Tbsp Lemon juice
7-10 Tbsp Salt

Directions

1
Soak 200 g of dried chick peas overnight in plenty of water, then cook for about 1 hour. Drain and collect approx. 1⁄8 l cooking water, let it cool down. (Alternatively use 2 cans (425 ml each) of chick peas). Peel and chop 2 cloves of garlic. Puree chick peas, garlic, 75 g tahin (sesame paste; glass), 3 tbsp. olive oil and 4-5 tbsp. lemon juice. Stir in the (boiling) water until the desired consistency is achieved. Season to taste with salt.
2
Peel, wash and slice the carrots. Fry in hot oil. 1⁄2 Crush tsp. coriander in a mortar and steam briefly with 1⁄2 tsp. turmeric. Season with salt. Add 1 tablespoon of water, cover and cook over low heat for 8-10 minutes.
3
Finely mash carrots and hummus ingredients together. Arrange and sprinkle with chilli.