Hummus with carrot and spices Dip aperitif recipe

King of aperitifs, this chickpea dip is here nicely colored and flavored with fried carrots with small onions and spices.
The first time made with leftover carrots and cumin from a previous meal (I often prepare them as side dishes), this hummus has become a classic at my house because it is so popular.

Unlike the traditional hummus recipe, there is no addition of tahini (sesame cream) nor olive oil or lemon juice here because the previously fried carrots with spices are already sufficiently fragrant and provide enough creaminess once mixed with the chickpeas. However, taste once the two ingredients of the recipe have been mixed together: chickpeas and fried carrots. And add according to your taste and the desired more or less dense texture a little olive oil (or water to make it less rich) or a dash of lemon juice. Check the seasoning and if necessary add salt, pepper and a little spice.

To be enjoyed as an aperitif as a dip with raw vegetable sticks or as a garnish for a gourmet or vegetarian sandwich with, for example, a few slices of avocado, raw vegetables and sprouted seeds.

Do not throw away the aquafaba, the water from the chickpeas because it turns into snow like egg whites. You can make a vegan chocolate mousse with the juice from a jar and 200g of melted dark chocolate.