If you like hummus, this recipe is for you!
The sweetness of the carrots is perfectly balanced with spiciness of fresh ginger.
Hummus base is present with chickpeas, tahini, lemon juice, but has been raised to a little higher level, with the addition of ginger, parsley and Greek yogurt.
Simply Perfection for the palate.
Goes perfectly with crackers or even canapés.
6 carrots (peeled and cut into rings)
1 onion (cut into chunks)
4 cloves garlic (tight)
2 teaspoons Encian coconut oil
1 cup vegetable stock
1 cup cooked chickpeas
2 tablespoons tahini
1 tsp Encian turmeric powder
1 teaspoon fresh ginger (peeled and grated)
juice of 1/2 lemon
1/2 teaspoon cayenne pepper
Warm up the oven to 180 C
On a baking sheet put together the chopped carrots, onions, and garlic
Season with turmeric and cayenne pepper, and sprinkle with coconut oil
Bake for cca 15 min
Put everything into a blender along with the warm vegetable broth, lemon juice, ginger, chickpeas and tahini
Blend it well until you get a creamy mixture
Serve with Greek yogurt, flax seeds and a few leaves of parsley