Ingredients:
350 g carrots
1 garlic clove
2 tablespoons olive oil
150 g cooked chickpeas
2 tablespoons lemon juice
1 tablespoon sesame seeds
1/2 teaspoon ground cumin
1 pinch of chili powder
Salt
Preparation:
1. Chop the carrots, halve the garlic and sauté both in olive oil until soft.
2. Rinse chickpeas and mix with lemon juice, sesame oil, cumin, chili powder and salt and puree
Our tip: Tastes delicious with vegetable sticks or wholemeal bread.
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