Hummus with chickpeas and carrots in curry sauce
Hummus di ceci e carote al curry
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
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.
Thanks to Naturasì magazine - settembre-ottobre 2016
