Houmous with carrot and spices aperitif DIP recipe

King of the aperitifs, this Dip with chickpeas is here nicely colored and fragrant with pan -fried carrots with small onions and spices.
The first time made with leftover carrot to cumin of a previous meal (I often prepare as an accompaniment), this houmous has become a classic at home because it pleases a lot.

Unlike the traditional houmous recipe, there is no addition of Tahini (sesame cream) or olive oil or lemon juice here because the carrots with previously pan -fried spices are already sufficiently by scented and bring enough smoothness once mixed with chickpeas. However, taste once mixed together the two ingredients of the recipe: chickpea and pan -fried carrots. And add according to your taste and the more or less dense texture desired a little olive oil (or water so that it is less rich) or a line of lemon juice. Check the seasoning and if necessary salt, pepper, add a little spices.

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

Do not throw the aquafaba, the water from the chickpeas because it is rising in snow like egg white. You can thus make a vegan chocolate mousse with the juice of a jar and 200 gr of melted dark chocolate.