Chickpea and carrot hummus
Procedure
Ingredients · Servings 1
- Carrots
- 1 sachet of saffron
- Lemon juice
- Cumin
- Coriander
- Paprika
- Sale
- Parsley
- Chives
- Dried garlic
- Oil
- Blessed
- 230 g boiled chickpeas
- Cold water
- Oil for decorating
- Paprika for decoration
- Crispy chickpeas
Method · 20 min
- I removed the two ends of the carrots, peeled them, and chopped them. I heated a wok with a drizzle of oil and added the carrots. I let them cook...
- I removed the two ends of the carrots, peeled them, and chopped them. I heated a wok with a drizzle of oil and added the carrots. I let them cook...
- I removed the two ends of the carrots, peeled them, and chopped them. I heated a wok with a drizzle of oil and added the carrots. I let them cook...
- I removed the two ends of the carrots, peeled them, and chopped them. I heated a wok with a drizzle of oil and added the carrots. I let them cook...
- I removed the two ends of the carrots, peeled them, and chopped them. I heated a wok with a drizzle of oil and added the carrots. I let them cook...
- I removed the two ends of the carrots, peeled them, and chopped them. I heated a wok with a drizzle of oil and added the carrots. I let them cook...
I removed the two ends of the carrots, peeled them and cut them into small pieces.
I heated a wok with a drizzle of oil and added the carrots.
I let it cook for 1012 minutes.
I combined all the ingredients in the mini food processor and blended continuously until I obtained a smooth cream.
My advice is to add the water little by little to adjust the consistency.
I arranged my hummus in the bowl and added paprika, oil, and some crunchy chickpeas.
