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Carrot hummus

Carrot hummus, Prescriptions, Any category, Appetizers, Any kitchen, Arabic cuisine, Hummus

Ingredients portion 10

Carrots 350 g

Chickpeas 170 g

Roasted sunflower seeds 70 g

Water 120 ml

Lemon juice 15 ml

Vegetable oil 100 ml

Dill to taste

Ground black pepper 4 g

Salt to taste

Cooking instructions 2 hours

1 Put the carrots in the oven and bake for 40 minutes at 180 degrees.

2 Put the chickpeas in cold, salted water and boil for an hour and a half until the skins start to come off.

3 Beat the chickpeas in a blender, add the lemon juice and water, beat.

4 Add the carrots, salt and pepper to the blender, beat and blend.

5 Place on a plate, drizzle with oil, sprinkle with seeds and dill and serve with toasted bread.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .