Carrot hummus with vegetables

Step 1/4

• 1 carrots

• baking sheet
• knife
• cutting board

Preheat oven to 200°C/400°F and line a baking sheet with parchment paper, if needed. Peel carrots and roughy dice.

Step 2/4

Add carrot to the prepared baking sheet, transfer to oven, and roast for approx. 20 min. at 200°C/400°F until the bottom of the carrots get tender and the top gets roasted brown and crispy.

Step 3/4

• 150 g canned chickpeas
• 1 tbsp olive oil
• ½ tbsp lemon juice
• ¼ tsp ground cumin
• ½ tsp cilantro
• ½ pinch salt
• ½ pinch pepper
• ⅜ tsp sweet paprika powder

Drain chickpeas and reserve the liquid. Transfer the baked carrot, chickpeas, lemon juice, olive oil, cumin, cilantro and paprika powder to a food processor and blend until creamy. Add reserved liquid from chickpeas, a little at a time while blending, until smooth and silky in texture. Season with salt and pepper to taste.

Step 4/4

Serve with vegetables, best with ruccola, raw carrots, radish and olives!

Enjoy your meal!