Carrot hummus

Ingredients for 1 servings:

• 400 g carrot(s)
• 240 g chickpeas
• some oil
• 100 ml water
• 2 clove(s) garlic, optional
• 75 g tahini
• ½ lemon(s), juice
• ½ tsp lemon pepper
• n. B. Salt
• n. B. Pfeffer
• e.g. cayenne pepper
• 2 tbsp black cumin
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 40 minutes

vegan dip or spread

Clean and dice the carrots. Heat a little oil in a pot and sauté the carrots. Deglaze with around 100 ml of water and sauté with the lid closed until soft. Add a little more water if necessary. At the end of the cooking time there should be very little water left. Let the carrots cool down. Meanwhile, rinse the chickpeas in a sieve and drain well. Squeeze the lemon and peel the garlic. Add the chickpeas, tahini and lemon juice to the cooled carrots. Crush in the garlic and puree everything well with a hand blender. Season well with salt, cayenne pepper, lemon pepper and pepper. Let it steep for a short time and adjust the seasoning if desired. Transfer the paste to a lidded container, sprinkle with black cumin and drizzle with olive oil. Leave to steep in the refrigerator to dry thoroughly, preferably overnight. It will keep in the refrigerator for several days.