Hummus Carrot Casserole

Ingredients

• 250 g chickpeas
• 800 g carrots
• 400 ml Vegetable broth
• 1 lemon
• 2 Garlic cloves
• 40 g tahini
• Salt
• Pepper
• Cumin powder
• 1 tsp Olive oil
• 4 tbsp soy cream
• 100 g sheep cheese
• 2 tbsp light sesame seeds
• 3 sprigs parsley

Instructions

1. 1.

   Soak chickpeas overnight in plenty of water and drain. In a pot covered with water, simmer over medium heat for about 40 minutes until tender. Then strain into a sieve, rinse under cold water, and let drain well.

2. 2.

   While the chickpeas cook, peel, trim, and cut carrots lengthwise or into quarters depending on size. Bring vegetable broth to a boil in a pot and cook carrots over medium heat for 5–6 minutes. Remove and drain, reserving 80 ml of broth.

3. 3.

   Squeeze the lemon. Blend chickpeas with 4 tbsp lemon juice. Peel garlic and add to the mixture. Add tahini paste and the reserved broth to the chickpea puree and stir well until a creamy mass forms. Season with salt, pepper, and cumin.

4. 4.

   Oil a baking dish, spread the chickpea puree in it, arrange carrots on top, and brush with soy cream. Crumble sheep cheese, sprinkle sesame seeds over the casserole, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 25 minutes.

5. 5.

   Meanwhile wash parsley, pat dry, and garnish the casserole with it.