Recipe Author – Valerie Bertinelli (Valerie Bertinelli) – American actress
Instead of the traditional chickpeas, this hummus contains baked carrots. It is baked in the oven along with garlic and spices and acquires a rich sweet-spicy taste – a good basis for a thick dip sauce. The carrots are then whipped in a food processor along with the rest of the hummus ingredients, including sesame tahini paste, lemon juice, cilantro and olive oil, and hummus is served in the center of the table as a tasty and healthy snack. Spread pita chips and fresh dipping vegetables around.
Time: 1 hour.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr carrots, peeled and chopped into pieces of 1 cm.
- 2 garlic cloves, unpeeled
- Extra virgin olive oil
- 1 tsp ground zira
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
- 3 tbsp. l tahini
- 1 tbsp. l chopped fresh cilantro + 1 tsp. for filing
- Juice 1 Lemon
- For filing: pita chips and assorted raw vegetables, such as endive, sweet mini peppers, radishes, blanched green beans and cucumbers
- Preheat the oven to 200 ° C.
- Put carrots and garlic cloves on a baking sheet and mix with 1 tbsp. l olive oil, zira, salt and black pepper. Bake until the carrots are soft and lightly browned for 20-25 minutes, mixing in the middle of the baking. Remove from the oven and let cool. Peel the garlic cloves.
- In a food processor, mix baked carrots and garlic with tahini, cilantro, lemon juice and 5 tbsp. l water. Beat until smooth. Without stopping the combine, gradually add 2-3 tbsp. l olive oil. Transfer hummus to a serving bowl. Make a small hole in the center of the hummus and fill it with olive oil.
- Sprinkle the remaining 1 tsp. cilantro. Serve with vegetables and pita chips.