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Hummus with chickpeas and carrots in curry sauce


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For 3-4 people

240 g of cooked chickpeas
150 g carrots
1 teaspoon curry powder
1/2 tsp turmeric powder
3 teaspoons extra virgin olive oil
1 pinch of salt


A spicy humms and rich in flavour.

Clean and cut the carrots into thin rounds, then boil them for 5 minutes.
Drain and put them under cold water.
Enter in the mixer the cooked carrots, chickpeas and seasonings, adding a few tablespoons of water if necessary.
Blend until creamy smooth.

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Thanks to Naturasì magazine - settembre-ottobre 2016

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