Hummus casserole with carrots and feta cheese

Ingredients for 2 servings:

• 750 g carrot(s)
• 2 dl vegetable broth
• 250 g chickpeas, from the can, drained
• 4 tbsp lemon juice
• 1 garlic clove(s)
• 30 g sesame paste
• 3 tbsp sour cream or crème fraîche
• 50 g sheep’s cheese
• 1 tsp sesame seeds
• 4 tbsp parsley, chopped
• e.g. salt and pepper
• Cumin powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). Clean the carrots, peel if necessary, quarter them lengthwise, and cook in the vegetable broth for about 10 minutes. Drain the carrots and set the broth aside. Drain the chickpeas and puree them with the lemon juice. Peel the garlic and press it in. Stir in the sesame paste and 4 tablespoons of the broth. Season with salt, pepper, and cumin. Spread the hummus into a baking dish and arrange the carrots on top. Spread with the sour cream. Crumble the feta cheese over the top and sprinkle with sesame seeds. Bake for about 20 minutes. Sprinkle with parsley and serve.