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Carrot puree with chickpeas and cumin



250 g carrots

1 package/can (230 g) cooked chickpeas

1/2 clove garlic, finely grated

1 teaspoon crushed caraway seeds

1 tablespoon cold-pressed canola oil

1 tablespoon apple cider vinegar

1 tablespoon light tahini

1/4 cup water

salt and freshly ground black pepper


Scrub the carrots. Steam until completely soft, about 15 minutes. Let cool. Drain and rinse the peas. Stir together the tahini and water. Add everything to a food processor or blender and mix into a smooth puree. Season with salt and pepper.