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Cannellini Hummus with Almond Cream and Spiced Carrots

Cannellini Hummus with Almond Cream and Spiced Carrots

@impasta_con_rosy

A versatile and tasty dish that combines the creaminess of cannellini hummus with the crunchiness of spiced carrots, perfect as an appetizer or side dish.

Difficulty: Easy
Cooking: 12 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Boiled cannellini beans300g
  • Almond cream1tablespoon
  • Lemon juiceas needed
  • Garlic clove1unit
  • Water0.5L
  • Saltas needed
  • Extra virgin olive oilas needed
  • Carrotsas needed
  • Paprikaas needed
  • Turmericas needed
  • Pepperas needed
  • Paprika flakesas needed
  • Black sesameas needed

Preparation

  1. STEP 1 OF 6

    Blend the boiled cannellini beans into a cream with the almond cream, lemon juice, garlic clove, and half a glass of water.

  2. STEP 2 OF 6

    Add salt and extra virgin olive oil to taste and mix well.

  3. STEP 3 OF 6

    Cut the carrots lengthwise or as preferred.

  4. STEP 4 OF 6

    Season the carrots with paprika, turmeric, pepper, salt, and oil.

  5. STEP 5 OF 6

    Cook the carrots in an air fryer for 10-12 minutes.

  6. STEP 6 OF 6

    Assemble the dish by combining the cannellini hummus with the spiced carrots and garnish with paprika flakes and black sesame.

Suggestions

  • Air fryer

  • Blender

General Information

Storage notes

Store in the refrigerator in an airtight container for up to 2 days.

More information

A healthy and nutritious dish, ideal for those looking for a tasty plant-based alternative.

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)13.19
Carbohydrates (g)0.98
of which Sugars (g)0.97
Fat (g)0.8
of which Saturates (g)0.07
Protein (g)0.39
Fiber (g)0.42
  • Proteins
    0.39g·15%
  • Carbohydrates
    0.98g·38%
  • Fats
    0.8g·31%
  • Fibers
    0.42g·16%