Sunday, 1 October 2017

Carrots with Hummus Sesame Sauce

This salad is an hommage on Oriental dishes. The hummus is not eaten on its own as a dish but is used to add a lot of flavour to the carrots.
You can use a spiralizer to make carrot spaghetti or just thinly slice them.

500 g carrots, prefarable different colours
3 spring onions
1 tbsp white sesame seeds
1 tbsp black sesame seeds
2 tbsp sesame oil
1 clove of garlic
250 g drained chickpeas
3 tbsp tahini
1 lemon
2 tbsp olive oil
2 tbsp soy sauce
100 g Greek yogurt
100 g creme fraiche
salt and pepper

Slice the carrots into thin discs ans set aside.

Drain the chickpeas, chop onion and garlic and toss that in a blender.
Add olive oil and lemon juice and season with salt and pepper. Pour in the Tahini and soy sauce and mix it up to a fine paste. Now add creme fraiche and yogurt.

Dry roast the sesame seeds.
Get them in the bowl with the carrots and add sesame oil.
Bring them together and you have your salad ready to eat. Top it with some chives.

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