Natural dyes in the form of vegetables and herbs are used to prepare multi-colored hummus. Today I propose to cook this carrot version. It turns out to be a very tender, delicious and beautiful snack.
Ingredients
- Chickpeas - 170 g
- Carrots - 350 g
- Sunflower seeds - 70 g
- Lemon juice - 15 ml
- Spices and seasonings - 1 tsp.
- Water - 120 ml
Step-by-step cooking recipe
Bake the carrots in the oven for about 30-40 minutes at 180 degrees.
Pre-soak the chickpeas overnight and boil it until tender.
Put all the ingredients in a blender and grind until smooth.
Adjust the consistency of hummus with the amount of water.
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