Cremiger Karotten-Hummus mit vegan:CARROT PROTEIN

Creamy carrot hummus with vegan:CARROT PROTEIN

This bright orange carrot hummus combines the natural sweetness of roasted carrots with creamy chickpeas and a fresh hint of lemon. The addition of vegan:CARROT PROTEIN gives the dip an extra boost of plant-based protein as well as valuable nutrients from carrots and natural plant ingredients. Perfect as a dip, bread spread, with roasted vegetables, or as a highlight on a colorful mezze platter.

Effect on the constitutions

Lung (Wind/Energy)

The roasted carrots and creamy consistency have a nourishing, grounding, and soothing effect. The dish supports stability and balance in cases of increased restlessness or dryness.

Tripa (Fire/Metabolism)

The fresh lemon, parsley, and sweet, mild carrots have a pleasantly cooling and harmonizing effect on Tripa. Cumin and garlic support digestion, but should be used more sparingly with sensitive Tripa types. Those prone to excessive internal heat can reduce or omit the garlic and use the paprika powder only subtly. This keeps the carrot hummus particularly balancing and easy to digest.

Beken (Earth/Water)

The light protein source, legumes, and fresh spices help counteract heaviness. Particularly well suited as a light dip or as part of a balanced meal.

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Produkte im Rezept

vegan-carrot:PROTEIN

Split

Ingredients (makes approx. 4 servings)

4 large organic carrots
1 tbsp olive oil
1 can of chickpeas (approx. 240 g drained weight)
1–2 tbsp vegan:CARROT PROTEIN
Juice of 1 organic lemon
1 small garlic clove
½ tsp cumin
½ tsp smoked paprika powder
1 tsp jamu:MAGIC (optional)
Salt and black pepper to taste
2–4 tbsp water (as needed for the desired consistency)

For garnishing

Fresh parsley, roughly chopped
Pomegranate seeds
Black sesame seeds or black cumin
A little olive oil

Preparation

Peel the carrots, cut them in half lengthwise, and toss with the olive oil. Place them on a baking sheet and roast at 200°C (392°F) under top and bottom heat for about 30–35 minutes until tender and lightly caramelized.

Let the roasted carrots cool slightly and place them in a blender with the chickpeas, vegan:CARROT PROTEIN, lemon juice, garlic, cumin, paprika powder, jamu:MAGIC or turmeric, salt, and pepper.

Blend until creamy. Add water gradually until the desired consistency is reached.

Transfer the carrot hummus to a bowl, drizzle with a little olive oil, and garnish with parsley, pomegranate seeds, and black sesame seeds or black cumin.

Tip

For a particularly oriental touch, blend in an additional 1 tbsp tahini (sesame paste). If you prefer it a little spicier, sprinkle a pinch of Keimkraft CHILI-KICK on top.