Carrot Hummus From Winter Carrots

Winter carrots are harvested fully ripe and aromatic in autumn, rented in sand and brought out as needed. The pinnacle of good taste: organic winter carrots from the bog, which preserve juice and aroma in the special bog soil. “e&t” greengrocer Hamus Lueschen: “They are much more intense and sweet than the tender, somewhat boring spring carrots from the south. And you almost go blind from the bright orange of the freshly peeled carrots! M Oe H R E N – H U M M U S Adorns any oriental entrées buffet, but tastes equally good for dinner: Clean and coarsely chop winter carrots, sauté in olive oil along with diced onion. Season with ground cumin and a pinch of Pulbiber Turkish chili spice, add vegetable stock and simmer for 10 minutes. Puree, cool and stir through with cream yogurt. Sprinkle with sesame seeds. Serve with toasted pita bread.

Tip: Use creamy natural yogurt for an even finer result!

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