Carrot and ginger hummus


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


fresh parsley

Greek yogurt

flax seeds



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