Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the carrots on a baking tray lined with baking paper. Combine the oil, harissa, agave syrup and lime juice, season, spread on top of the carrots, mix.
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove.
Place the chickpeas in a blender along with all the other ingredients up to and including the pepper, puree until smooth, spread on plates.
Sprinkle the carrots with fleur de sel and serve on top of the hummus, garnish with the pomegranate seeds and parsley.
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