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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.