Young carrots with hummus and sesame
Crispy young carrots are transformed here into a colorful and healthy appetizer with creamy hummus made from chickpeas, tahini, lime, turmeric, and cumin. The dip gets extra bite from black sesame and a splash of rapeseed oil for a nutty touch.
Ingredients · Servings 4
- 1 bunch of carrots with greens
- 4 tablespoons black sesame seeds
- 400 g chickpeas in brine
- 2 tbsp chickpea liquid
- 2 el tahini
- 4 tbsp rapeseed oil
- 1 clove of garlic
- 1 lime, the juice
- 1/2 tsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1 pinch of salt
Method · 5 min
- Put all the ingredients for the hummus in a blender and mix until smooth.
- Wash the carrots and cut them in half – use the bottom half for something else: soup, as a snack, or for the warm carrot-ginger juice.
- Dip the top halves in the hummus and sprinkle with black sesame seeds.
