Preparation: 25 min.
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Ingredients for
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75 g carrots
150 g carrots
225 g carrots
300 g carrots
375 g carrots
450 g carrots
525 g carrots
600 g of carrots
675 g carrots
750 g carrots
37.5 g chickpeas, cooked
75 g chickpeas, cooked
112.5 g chickpeas, cooked
150 g chickpeas, cooked
187.5 g chickpeas, cooked
225 g chickpeas, cooked
262.5 g chickpeas, cooked
300 g chickpeas, cooked
337.5 g chickpeas, cooked
375 g chickpeas, cooked
0.25 tablespoon of tahini (sesame paste)
0.5 tablespoon of tahini (sesame paste)
0.75 tablespoon of tahini (sesame paste)
1 tablespoon of tahini (sesame paste)
1.25 tablespoons of tahini (sesame paste)
1.5 tablespoons of tahini (sesame paste)
1.75 tablespoons of tahini (sesame paste)
2 tablespoons of tahini (sesame paste)
2.25 tablespoons of tahini (sesame paste)
2.5 tablespoons of tahini (sesame paste)
1 tablespoon yogurt, full
2 tablespoons yogurt, full
3 tablespoons yogurt, full
4 tablespoons yogurt, full
5 tablespoons yogurt, full
6 tablespoons yogurt, full
7 tablespoons yogurt, full
8 tablespoons yogurt, full
9 tablespoons yogurt, full
10 tablespoons yogurt, full
0.25 clove of garlic
0.5 clove of garlic
0.75 clove of garlic
1 clove of garlic
1.25 cloves of garlic
1.5 cloves of garlic
1.75 cloves of garlic
2 cloves of garlic
2.25 cloves of garlic
2.5 cloves of garlic
0.25 teaspoon of cumin powder
0.5 teaspoon of cumin powder
0.75 teaspoon of cumin powder
1 teaspoon cumin powder
1.25 teaspoons cumin powder
1.5 teaspoons cumin powder
1.75 teaspoons cumin powder
2 teaspoons cumin powder
2.25 teaspoons cumin powder
2.5 teaspoons cumin powder
0.25 teaspoon lemon juice
0.5 teaspoon lemon juice
0.75 teaspoon lemon juice
1 teaspoon lemon juice
1.25 teaspoons of lemon juice
1.5 teaspoons of lemon juice
1.75 teaspoons of lemon juice
2 teaspoons lemon juice
2.25 teaspoons lemon juice
2.5 teaspoons lemon juice
0.5 tablespoon olive oil, extra virgin
1 tablespoon olive oil, extra virgin
1.5 tablespoons olive oil, extra virgin
2 tablespoons olive oil, extra virgin
2.5 tablespoons olive oil, extra virgin
3 tablespoons olive oil, extra virgin
3.5 tablespoons olive oil, extra virgin
4 tablespoons olive oil, extra virgin
4.5 tablespoons olive oil, extra virgin
5 tablespoons of olive oil, extra virgin
5 g chives, fresh
10 g chives, fresh
15 g chives, fresh
20 g chives, fresh
25 g chives, fresh
30 g chives, fresh
35 g chives, fresh
40 g chives, fresh
45 g chives, fresh
50 g chives, fresh
5 g coriander, fresh
10 g coriander, fresh
15 g coriander, fresh
20 g coriander, fresh
25 g coriander, fresh
30 g coriander, fresh
35 g coriander, fresh
40 g coriander, fresh
45 g coriander, fresh
50 g coriander, fresh
0.5 tablespoon balsamic vinegar, white
1 tablespoon balsamic vinegar, white
1.5 tablespoons balsamic vinegar, white
2 tablespoons balsamic vinegar, white
2.5 tablespoons balsamic vinegar, white
3 tablespoons balsamic vinegar, white
3.5 tablespoons balsamic vinegar, white
4 tablespoons balsamic vinegar, white
4.5 tablespoons balsamic vinegar, white
5 tablespoons balsamic vinegar, white
2 tablespoons olive oil, extra virgin
4 tablespoons olive oil, extra virgin
6 tablespoons olive oil, extra virgin
8 tablespoons of olive oil, extra virgin
10 tablespoons olive oil, extra virgin
12 tablespoons olive oil, extra virgin
14 tablespoons of olive oil, extra virgin
16 tablespoons olive oil, extra virgin
18 tablespoons of olive oil, extra virgin
20 tablespoons of olive oil, extra virgin
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About this recipe
The carrots soften the hummus and give it a nice color. The combination with the herb sauce is particularly delicious.
You can read the full recipe on page 56 from Ik eet zo graag 2
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