Carrot hummus

Name: Carrot hummus
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp liquid honey; 2 tbsp pumpkin seeds; 1 tbsp tahini (sesame paste); 150 g carrots; 1 garlic cloves; 2 tbsp olive oil; 1 tin chickpeas; 2 sprig rosemary; 1 tbsp lemon juice; ¼ tsp salt; a little pepper

Total: 25 min. | Active: 25 min.

vegetarian, lactose-free, gluten-free, Low Carb

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If you ask me, hummus is a buffet staple at any garden party! I like to serve this carrot hummus with vegetables and nachos for dipping. My tip: divide the hummus and vegetable sticks into small jars so that everyone has their own portion.

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 person

150 g	carrots, thinly sliced
	salted water, boiling
1 tin	chickpeas (approx. 420 g), rinsed, drained
2 sprig	rosemary, needles removed
1	garlic clove, coarsely chopped
1 tbsp	lemon juice
1 tbsp	olive oil
1 tbsp	liquid honey
1 tbsp	tahini (sesame paste)
¼ tsp	salt
a little	pepper
1 tbsp	olive oil
2 tbsp	pumpkin seeds, coarsely chopped

How it's done

Cook the carrots in boiling salted water for approx. 15 mins. until very soft, drain well, transfer to a measuring cup. Add the chickpeas and all the other ingredients up to and including the pepper, puree until smooth. Plate up the hummus, garnish with pumpkin seeds and oil.

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