I think I have a new favorite among the hummus. Your favorite hummus with baked garlic I decided to transform it a little, and I got this carrot version. Very aromatic with a slight sweet tint in the taste.
The cooking process is exactly the same as the classicone, only the ingredients have changed:
• 100 gr. boiled chickpeas (how to cook chickpeas wrote here)
• * 100 gr. baked carrots (about 4 medium-sized carrots),
• 1 clove of fresh garlic + a small head of baked or 2 cloves of fresh garlic,
• 2 tbsp tahini,
• 2 tbsp olive oil,
* 2-3 tbsp lemon juice,
• 1 tsp coriander,
• A pinch of cumin,
• Pinch of cayenne chili pepper,
* Salt/pepper to taste.
How to bake carrots and garlic.
Wash the carrots, peel and cut them into large pucks, no thinner than 1 cm. If it is very large, then you can cut the washer into 2/4 parts. But do not mince it, so that it does not dry out in the oven. Mix with 3-4 tablespoons of olive oil, and place on a baking sheet in 1 layer.
And I bake garlic like this: my head, cut off a little peel from above perpendicular to the slices, wrap in foil, spread on a baking sheet and bake at 180C for about 30-40 minutes. Then I simply squeeze out the baked garlic cloves through the previously made slices. This garlic is perfectly stored in the refrigerator for a week exactly, that is, you can bake it for several dishes at once.
With sweet hummus (with carrots, bell peppers and pumpkin) I love to make such a shawarma: smear the “tanned” side of the pita bread with hummus, throw mushrooms on top, fried with onion, garlic and soy sauce (or baked with soy sauce and garlic and onion powders), a little goat curd cheese, coriander greens, a little mint and parsley. You can also put a pickled red onion. Wrap tightly, fry in a dry pan. It turns out VERY tasty!!!
