A lighter alternative to traditional hummus. Here chickpeas replaced with less high-calorie carrots, which previously baked in the oven with garlic and zira, and then chopped along with sesame paste tahini, cilantro, lemon juice and olive oil in a food processor to a smooth smoothie consistency. The appetizer is very velvety, sweet and spicy with nuts notes. Serve it in a bowl, sprinkled with fresh herbs, and spread out fresh vegetables, sliced pitas and dipping crackers are all around. An excellent snack for a friendly meeting or for the evening before TV screen.
Recipe author – Valerie Bertinelli – American actress
Time: 1 hour. Difficulty: Easy Servings: 4
Recipe:
On a baking sheet with sides, mix 0.5 kg. chopped carrots, 2 cloves of garlic, 1 tbsp. l olive oil, 1 tsp ground zira 0.5 tsp coarse salt and 1/4 tsp. black pepper. Bake in the oven at 200 ° C, stirring once until the carrots will not become soft and slightly browned, 20-25 minutes. Give cool slightly. Peel the garlic. Mix in a food processor. carrots, garlic, 3 tbsp. l tahini, 1 tbsp. l chopped cilantro juice 1 lemon and 5 tbsp. l water and grind. Without stopping the combine, slowly add 2-3 tbsp. l olive oil; salt and pepper taste. Transfer to a bowl, drizzle with olive oil and sprinkle chopped cilantro. Recipes with similar ingredients: carrots, hummus, tahini, lemon juice, garlic, cilantro
