- 300 gcarrots
- 1 tspsalt
- 200 gchickpeas (from the can)
- 1 pcgarlic clove
- 4 tbspolive oil
- 4 tbsplemon juice
- 2 tbsptahin
- 0,5 tspground cumin
- 1 pinch ofras el hanout spice
- 1 tsppaprika powder
This recipe is on the shopping list for 2 .
Peel the carrots and cut them into coarse slices using the bamix® SliceSy® and blade no. 5, then steam for approx. 7 minutes. Rinse the chickpeas in cold water. Coarsely chop the garlic with the bamix® Processor.
Drain the carrots and place in the bamix® 0.6 l beaker. Add the chickpeas, garlic, oil and lemon juice and blend into a fine paste using the bamix® multi-purpose blade.
Mix with the tahini and season with salt, cumin and ras el hanout. Serve sprinkled with paprika powder. The spread will keep for 2 to 3 days, refrigerated in a screw-top jar.