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Roasted Carrot and Fennel Hummus | Green Pea and Coriander Hummus

Portionen: 4

Zutaten

For the "Roasted Carrot and Fennel Hummus"

  • 170 g carrots chopped
  • 1 tbsp olive oil
  • 1/2 tsp fennel seeds
  • 125 g canned chickpeas
  • 60 ml tahini paste
  • 1 tsp ginger grated
  • 60 ml water
  • 60 ml orange juice
  • 10 g coriander leaves chopped
  • salt

For the "Green Pea and Coriander Hummus"

  • 120 g peas blanched
  • 5 g coriander leaves chopped
  • 2 tbsp tahini paste
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 1 small garlic clove finely chopped
  • salt | pepper

Zubereitung

For the "Roasted Carrot and Fennel Hummus"

  • Preheat oven to 180°C (convection)
  • Place the carrots in an oven dish, mix with the olive oil and roast them for 35-40 minutes.
  • Toast the fennel seeds in a frying pan.
  • Mix all ingredients into a creamy dip by using a food processor or hand blender. Serve with flatbreat or vegetables.

For the "Green Pea and Coriander Hummus"

  • Mix all ingredients into a creamy dip by using a food processor or hand blender. Serve with flatbreat or vegetables.

Notizen

vegetarian | vegan | gluten free:
Adapted from the book "Donna Hay: Fresh and Light."