Carrot Salad À La Hummus
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 glass chickpeas, approx. 25 g drained weight
- 500 g carrot (s)
- 3 tablespoon lime juice
- 2 tablespoon sesame paste (tahini)
- 1 tablespoon olive oil
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ cumin powder
- 0.5 teaspoon ½ Pul Biber, optional
- 1 clove / garlic, optional
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas. Put a third in a bowl and puree together with the lime juice, oil, tahini and spices.
- Peel and roughly grate the carrots.
- Mix the carrots with the rest of the chickpeas into the hummus, which will become thinner and make a nice sauce. Let it sit for a while and season again if necessary.
- Pul Biber and Garlic are actually both optional, Pul Biber makes it a bit spicier. Garlic tastes great, but then it may no longer be suitable for the office.
- The drained water from the chickpeas can be wonderfully used in the vegan kitchen. It is called Aquafaba. Due to its properties as an emulsifier, raising agent and foaming agent, it is used as an egg white substitute for egg whites for the production of meringue, macaroons, nougat and other products.
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