Carrot hummus with curry and mint, recipe

https://www.lifegate.it/hummus-carote-curry-ricetta

25-08-2024 |
italia |
alimentazione |

This hummus prepared with carrots, curry and mint is a variation of the classic recipe with chickpeas, equally fresh and tasty!

The carrots replace the chickpeas but the tahini, the sesame cream, remains the heart of the dish, also scented with curry and mint.

Scope Side

Kitchen Mediterranean

Total time 20

Ingredients

500 g carrots
6 spoons tahini
1 clove of garlic
10 g apple cider vinegar
fresh mint
1 teaspoon curry
5 spoons olive oil extra virgin
salt and pepper

Preparation

Start preparing the carrot hummus with curry and mint by cleaning and peeling the carrots, then slice them into rounds and boil them in lightly salted boiling water (or steam them) for about 10 minutes.

Taglio carote © Beatrice Spagoni copia — Cutting the carrots © Beatrice Spagoni

In the meantime, put the mixer the tahini, the peeled garlic clove, deprived of the internal core and crushed, the curry, the apple cider vinegar, the oil and a pinch of salt.

Cottura carote © Beatrice Spagoni copia — Carrots being cooked © Beatrice Spagoni

When the carrots are tender, drain them, add them to the blender glass and blend all until you get one consistent homogeneous cream.

Preparazione hummus © Beatrice Spagoni copia — Preparation of the hummus cream © Beatrice Spagoni

Transfer the curry carrot hummus into a bowl, sprinkle it with a sprinkling of pepper or curry, a few mint leaves and serve with carasau bread, at will.

Hummus di carote servito © Beatrice Spagoni copia — Carrot hummus ready to be enjoyed © Beatrice Spagoni

Curiosities and advice

The secret ingredient of hummus is tahini, present in many preparations of Middle Eastern and North African cuisine.It is a sesame paste obtained by grinding toasted sesame seeds mixed with their own oil.To obtain hummus in its traditional recipe, chickpeas are added to this basic ingredient.

Steps

Clean and peel the carrots, then slice them into rounds and boil them in lightly salted boiling water (or steam them) for about 10 minutes.
Place the tahini, the peeled, cored and crushed garlic clove, the curry, the apple cider vinegar, the oil and a pinch of salt in the blender glass.
When the carrots are tender, drain them, add them to the blender glass and blend everything until you obtain a consistent homogeneous cream.
Transfer the carrot hummus with curry into a bowl, sprinkle it with a sprinkling of pepper or curry, a few leaves of mint and serve with some carasau bread, to taste.

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