Carrot hummus

Photo by Shameel mukkath from Pexels

Servings: 6
Chickpea – 400 g
Carrots – 4 pc.
Olive oil – 6 tbsp.
Water – 8 tbsp.
Lemon juice – 2 tbsp.
Garlic – 1 Clove
Salt – To taste

Cooking method:

  1. If you have dry chickpeas, soak them overnight. Peel, wash, and chop the carrots.
  2. Then transfer the vegetables to a baking sheet. Pour oil over them, and then bake for 30 minutes at 200 degrees.
  3. When the baked carrots are cool, transfer them to a mixer along with the chickpeas, salt, water, butter, and lemon juice.
  4. Puree the ingredients. Hummus is ready!

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