Carrot hummus with flatbread

Carrot hummus with flatbread

Total: 35 min. | Active: 35 min.
vegan, lactose-free
Nutritional value / person: 528 kcal
, Fat: 20 g
, Carbohydrate: 73 g
, Protein: 13 g


4 person


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


150 g carrots, thinly sliced
2 dl salted water, boiling
2 tins chickpeas (approx. 215 g), rinsed, drained
1 garlic clove, coarsely chopped
½ dl olive oil
¾ dl water
2 tsp curry powder
½ tsp salt
a little pepper
½ tbsp olive oil

To serve

8 wheat tortillas
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How it's done

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Cook the carrots in boiling salted water for approx. 25 mins. until very soft, drain well, place in a measuring cup, add the chickpeas and all the other ingredients up to and including the pepper, puree until smooth. Plate up the hummus, drizzle with the oil.

To serve

Heat the tortillas one at a time in a frying pan, fold into quarters and serve with the hummus.

Good to know
Tip: Sprinkle black sesame seeds on top of the hummus, garnish with micro greens.

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