Purple Hummus with Sesame Carrots

Preparation

1. STEP 1 OF 10

   With a whole cabbage, you will get plenty of sauerkraut. If desired, cook only half.

2. STEP 2 OF 10

   Prepare the sauerkraut. In a large pan, briefly sauté the garlic in extra virgin olive oil. Add the cabbage cut into julienne strips with a mandoline and a splash of apple cider vinegar.

3. STEP 3 OF 10

   Stew by sprinkling with white wine and cook, adjusting with salt and pepper. It will take about 30 minutes.

4. STEP 4 OF 10

   For the hummus, blend the drained chickpeas with tahini, the juice of one lemon, sunflower oil, half a clove of garlic, salt, and a little water until you get a cream.

5. STEP 5 OF 10

   Continue blending the hummus with the sauerkraut to taste until you get the desired purple color.

6. STEP 6 OF 10

   Finish with a drizzle of raw oil and sesame seeds.

7. STEP 7 OF 10

   Take the carrots, preferably fresh and tender with the tops. Stew them with the skin in a pan with a drizzle of extra virgin olive oil and a little water. Cover with a lid.

8. STEP 8 OF 10

   Cook them while keeping them al dente.

9. STEP 9 OF 10

   Place the sesame seeds on a plate and roll the carrots on all sides.

10. STEP 10 OF 10

    Serve together with the purple hummus for a beautiful contrast of colors

General Information

Analysis

Macronutrients (100 gr)