Carrot salad à la hummus

Ingredients for 4 servings:

• 1 jar chickpeas, approx. 215 g drained weight
• 500 g carrot(s)
• 3 tbsp lime juice
• 2 tbsp sesame paste (tahini)
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp cumin powder
• ½ tsp Pul Biber, optional
• 1 clove(s) garlic, optional

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

simple, vegan, with chickpeas

Drain the chickpeas. Place one-third in a bowl and puree with the lime juice, oil, tahini, and spices. Peel and coarsely grate the carrots. Mix the carrots and the remaining chickpeas into the hummus; it will thin out and create a nice sauce. Let it sit for a while and season again if necessary. Pul biber and garlic are both optional; pul biber makes it a bit spicier. Garlic tastes great, but might not be office-appropriate. The draining water from the chickpeas can be wonderfully reused in vegan cooking. It’s called “aquafaba.” Due to its properties as an emulsifier, raising agent, and foaming agent, it is used as an egg white substitute for beaten egg whites in the production of meringues, macaroons, nougat, and other products.