The newest GOURMAND magazine issue, this time Sans Viande, has lots of nice vegetarian recipes.
This is the first one I found. It is a little different approche to prepare a hummus, but the carrot as the main ingredient does not mush smoothly when it is raw. And using canned carrots is a no go for me and in any kind of French kitchen.
The carrots needed a time in some olive oil in a hot pan with some seasonimg and after 5 minutes with a bit of water to steam and get a bit softer. Let them cool down before mixing them with the other ingredients of the hummus. You can use the remaining liquid from the carrots and add it to the blender.
Ingredients:
2 carrots
3 tbsp olive oil
75 ml water
130 g canned chickpeas
3 tsp tahini
1 lemon juiced
Fresh parsley
Sesame seeds
Salt, pepper, piment d" Espelette
Serve with in olive oil toasted bread
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