Name: Carrot hummus with peppermint
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 250 g baby carrots Vima; 250 g cooked chickpeas Vima; 50 g dried tomato in oil; 25 g tahina paste; 25 g roasted almonds; 2 frozen garlic cloves Vima; 10 g fresh parsley; 10 g fresh mint; 100 ml olive oil v.e. Vima; 2 g fine table salt; 1/2 lime; 1/2 orange; 2 g sweet paprika

Carrot hummus with peppermint

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Course: Appetizers and Canapes

Cuisine: Middle Eastern

Keyword: carrot, hummus, peppermint

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: people

Ingredients

250 g baby carrots Vima
250 g cooked chickpeas Vima
50 g dried tomato in oil
25 g tahina paste
25 g roasted almonds
2 frozen garlic cloves Vima
10 g fresh parsley
10 g fresh mint
100 ml olive oil v.e. Vima
2 g fine table salt
1/2 lime
1/2 orange
2 g sweet paprika

Instructions

Pre-elaboration

Cook carrots for 4 min in water and salt, set aside.
Thaw the peeled dry garlic.
Wash and chop herbs.
Squeeze the lime and orange juice. Set aside.

Elaboration

Combine all the ingredients and blend with a food processor or turmix. Beat until a uniform mixture with a spreadable texture forms.
Let rest for at least 1 hour, so flavors have time to mix well.
Top with chopped fresh mint, sesame, and olive oil.

Special observation:

Ideal as a fresh and healthy snack.
This recipe allows for substituting carrots for any other pre-cooked or frozen Vima vegetable while still obtaining an ideal taste and texture for different types of hummus mixtures. It is a healthy dish and a rich source of easily digestible carbohydrates with a plentitude of fiber, vitamin A, protein, calcium, and zinc.
It can be accompanied by whole-wheat toast, olives, pickles, flavored oils, nuts.

Carrot hummus with peppermint

Ingredients

Instructions

Pre-elaboration

Elaboration

Special observation:

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