Components
- Two carrots
- One can of cooked chickpeas (1 1/2 cups [tea])
- 3 tablespoons of tahini (sesame paste)
- 3 tablespoons of lemon broth
- Olive oil stroll
- sodium chloride
- Half a tea cup of filtered water
- sweet paprika, sprinkled to taste
- roasted peanuts with the skin removed for sprinkling
Mode of preparation
- Clean, dry, and peel the carrots. Slice each carrot crosswise in half. Cut the thinner section into rounds, then halve each round. For the thicker section, cut it in half, then slice each half into three strips, and cut the strips into two pieces each.
- Set the Electrolux Air Fryer by Rita Lobo to 180 °C and select the bake function for 15 minutes. In a big bowl, combine the carrot with 1/2 teaspoon of salt and 1 teaspoon of olive oil, stirring thoroughly to coat all the pieces.
- Put the carrot in the Air Fryer basket and cook it for 15 minutes—there’s no need to stir or flip halfway, so some areas will be more toasted than others.
- In the food processor (or blender), combine the roasted bean, roasted carrot, tahini, lemon juice, 3 tablespoons of olive oil, and half a teaspoon of salt.
- Blend until a paste forms—pause occasionally to scrape down the sides of the processor with a spatula as needed to fully combine the ingredients. Gradually add the filtered water, mixing after each addition, until you achieve your desired consistency, whether more rustic and firm or smoother and creamier. Taste and adjust the salt if needed.
- Place the hummus in a bowl, drizzle with a bit of olive oil, sprinkle with paprika and peanuts, and serve immediately.
NOTE: The hummus can be kept in the refrigerator for up to 5 days, covered with plastic wrap or stored in an airtight container.
