Ingredients
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5g cumin seeds
-
5g ground coriander
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30ml olive oil
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5ml honey
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700g carrotspeeled and chopped
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2 cloves of garlic
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1 lemonjuice and rind
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1 orangejuice and rind
-
60ml tahini
-
2g salt
Directions
Your go-to recipe for the next picnic or barbecue invitation: delicious carrot hummus everyone will love.
Ingredients
| 5g cumin seeds | |
| 5g ground coriander | |
| 30ml olive oil | |
| 5ml honey | |
| 700g carrots | |
| 2 cloves of garlic | |
| 1 lemon | |
| 1 orange | |
| 60ml tahini | |
| 2g salt |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Preheat the Combi Steam Oven on Convection 200°C by selecting Convection 200°C and pressing start (without selecting any time). Once the oven is preheated, a beep will sound and a “P” will appear in the display. |
|
3
|
Mix the spices, oil and honey together in a small bowl. Put the carrots and garlic onto the enamel tray in the lower shelf position. Add the spice mixture and toss together. Cook on Convection 200 °C for 20-25 minutes until the carrots are soft. Add a steam shot halfway through cooking time (check your user manual for more detailed info regarding how to use the steam shot). |
|
4
|
Tip the hot carrots into a bowl of a food processor and add the rest of the ingredients. Blend well into a smooth paste. |
|
5
|
Allow to cool and serve slightly warm or chilled. |
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