Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 750 g carrot (s)
- 2 dl vegetable stock
- 250 g canned chickpeas, drained
- 4 tablespoon lemon juice
- 1 clove garlic
- 30 g sesame paste
- 3 tablespoon sour cream or crème fraîche
- 50 g sheep cheese
- 1 teaspoon sesame seeds
- 4 tablespoon parsley, chopped
- salt and pepper
- Cumin powder
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat or 180 ° C circulating air.
- Clean the carrots, peel them if necessary, quarter them lengthways and cook in the vegetable stock for about 10 minutes. Drain the carrots and set aside the broth.
- Drain the chickpeas and puree with the lemon juice. Peel and squeeze the garlic. Stir in the sesame paste and 4 tablespoons of the broth. Season to taste with salt, pepper and cumin.
- Spread the hummus in a baking dish and spread the carrots on top. Brush with the sour cream. Crumble the sheep cheese over it and sprinkle with sesame seeds. Bake for about 20 minutes.
- Sprinkle with parsley and serve.
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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.
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