Orange colored carrot hummus

Alya Samokhina, the Wholesome Way blog author, fitness coach and healthy lifestyle enthusiast, shared with us her take on Israeli cuisine – a carrot hummus. So special in Middle Eastern countries cuisine, hummus has lately also become popular in Russia, and there is so many recipes for cooking it these days. However the starting point never changes, it's the mashed chickpeas (the Turkish peas) with tahini (sesame seeds paste) and olive oil. Alya has added carrots and jeera to her hummus, giving it that bright color and spicy flavor. The hummus turns out tender and hearty and you can either eat it solo with crackers or put it in a wrap with vegetables. 

Alya Samokhina, food photographer and blogger.


250 gr chickpeas (sprouted or dry, soaked for 24-48 hours. If you are using dry chickpeas, it has to be cooked on medium heat in salty water for 1,5 hours)
1 large or 2 smaller carrots
40 ml Extra Virgin olive oil (it has to be fragrant. The best quality is Fine Virgin olive oil)
100 ml water (maybe a little more, depending on how powerful your blender is)
2 tbsp. tahini
1 tsp. ground jeera
pink himalayan salt to taste


Peel the carrots, shred on a large size grater. Into a bowl of blender add water, olive oil, spices, chickpeas and carrots. Blend to a cream. You can garnish it with pine nuts on top.

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