Hummus

 

INGREDIENTS

200 gr chickpeas 

2 garlic cloves 

3 spoons olive oil 

3 tspn tahine (sesame paste dip) 

1 tspn salt 

1/2 tspn pepper 

parsley, finely chopped 

3 spoons water 

5 spoons fresh lemon juice 

Paprika (optional)

METHOD

Soak the chickpeas in water for at least 12 hours. Boil them until they become tender and then drain them. Let them cool. Use a bowl to dissolve the tahine in the water. Place the chickpeas in a blender and while mixing add the salt, pepper, the tahine, olive oil, garlic and the lemon juice. Continue mixing until mixture become creamy in texture. Serve cold and garnish with parsley. Add paprika optionaly.

ROASTED CARROT HUMMUS:

1. For the roasted carrots, preheat the oven to 425°F. Line a sheet pan with parchment paper. Place the sliced carrots onto the sheet pan. Add the smoked paprika, a generous drizzle of olive oil, and a good pinch of salt. Toss to coat. Spread the carrots into an even layer. Roast for 30-35 minutes, or until tender. Let cool for about 10 minutes.
2. Cover with sesame seeds