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Carrot Hummus

Carrot Hummus

20 min
For 4 servings
  • 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

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Directions

mug 0.6 l
multi-purpose blade
processor
Slicesy®
blade no. 5
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.

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