If there is one preparation that breaks the markers of the relationship between effort, price, taste and good nutritional values it is, without a doubt, hummus. Its classic version based on chickpeas is really good, but there are days when you want to vary it and put a bit of fantasy, colour and variety into it. This version with roasted carrots and paprika brings the caramelized taste of carrots after baking and the depth that gives the seasoning (if we use the spicy version, also that extra joy). Besides taking it with crudités and pita bread, we can put it on breakfast toast: with avocado it’s great.
Productos con los que prepararla
Ingredients
- 600 g of cooked chickpeas
- 8 medium sized carrots (about 560 g)
- 4 tablespoons of tahini (60 g or to taste)
- 1 clove of garlic (or to taste)
- 4 tablespoons lemon juice (60 g)
- 1 level teaspoon of paprika (5 g)
- ½ teaspoon fennel seeds (2 g)
- 50 ml cold water
- 4 tablespoons of olive oil (60 ml)
- Roasted sesame (optional, for decoration)
- Salt
- Crudités and bread sticks to accompany
Instructions
- Clean the carrots, paint them with a spoonful of oil and bake them at 200℃ degrees for about 20 minutes, until they are golden. Remove them and wait until they are warm so that you can handle them without burning yourself.
- Put the blade accessory in the Chefbot’s glass. Add the carrots cut into thick slices, the chickpeas, garlic, lemon juice, tahini, paprika, water, 2 tablespoons of olive oil, fennel seeds and a little salt. Program 1 minute at speed 8 and close the glass.
- Open the Chefbot and push down with the spatula what may have stuck to the walls. Taste and adjust the salt if necessary, set 1 minute at speed 8 and close the glass.
- Open the Chefbot and check that the hummus has the texture of a thick but silky cream. If you think it is missing a little, program 30 seconds at speed 10 and close the glass.
- Put the hummus in a bowl, cover it with kitchen film and leave it to rest for at least 30 minutes in the fridge so that the flavours mix well. Decorate with the reserved spoonful of olive oil, paprika and sesame, accompanied by vegetable crudités, bread sticks or toasted pita.