Author Notes
Well, as you might have realised by now I love purpe and I think everything in purple tastes better. You and your guests will love this recipe as it is both delicious and the color purple is mesmerising. Purple carrots are sweet and when added to the humus you still can taste the actual humus unlike adding beetroot as they have a very distinctive aroma. Don't get me wrong I love beetroot and its lovely color Magenta.. —Gamze Mutfakta (Piper Nigrum)
Ingredients
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300 grams
cooked chickpeas
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2-3
Cloves of Garlic
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2
Purple Carrots ( grated and cooked)
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5-6 tablespoons
Tahini
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1/4 cup
Olive Oil
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1-2 teaspoons
salt
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1 tablespoon
toasted & grounded caraway seeds
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1 tablespoon
black pepper
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1
lemon juice
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1/4 bunch
chopped parsley for garnish
Directions
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Put garlic and chickpeas in a food processor and begin to process; add the purple carrot with their liquid and allow the machine to produce a smooth puree. Add olive oil, lemon juice and tahini.
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Taste and adjust the seasoning . I often like to add more lemon juice or more tahini.
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Serve with drizzled olive oil, sprinkled grounded caraway seeds and some chopped parsley.
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