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Prep Time 15 mins
Total Time 1 hr 15 mins
Course Sauce
Cuisine European
Servings (Default: 4)


Carrot Salad À La Hummus
Carrot Salad À La Hummus
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  1. Drain the chickpeas. Put a third in a bowl and puree together with the lime juice, oil, tahini and spices.
  2. Peel and roughly grate the carrots.
  3. 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.
  4. 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.
  5. 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.