Ingredients
For the hummus
500 g cooked chickpeas and their water
1 lemon, squeezed
1 tablespoon oil
2 tablespoons cold water
1 1/2 tablespoons tahini
For the carrots
6 carrots
1 tablespoon soy sauce
1/2 lemon, squeezed
1/2 teaspoon cumin
1/2 teaspoon coriander seed powder
2 teaspoons honey
2 tablespoons espresso coffee and 1 teaspoon of Vergnano coffee powder
abundant oil
salt
pepper
To garnish
toasted pine nuts
parsley
Procedure
Prepare the marinade for the carrots by combining all the ingredients in a low-sided tray large enough to hold the carrots. Prepare the carrots by cutting them in half lengthwise and scoring them crosswise with a knife. Stir the marinade with a whisk, making sure that all the ingredients are well combined and place the carrots inside the container scored side down, making sure that they are just about covered with the marinade. Leave to rest for at least two hours, or even better a whole night in the fridge. In the meantime, prepare the hummus by combining the chickpeas with the lemon, salt, pepper, spices and tahini in a hand blender beaker. Blend at low speed, adding the chickpea water a little at a time, until a creamy yet thick consistency is achieved. Continue blending, adding the cold water and oil in a trickle, until a smooth, creamy consistency is achieved. Store in the fridge.
In a hot pan, add a drizzle of oil and fry the carrots (drained and scored side down) over a medium-high heat until slightly caramelised. Turn the carrots and continue cooking for a few minutes. About half of the filtered marinade liquid can now be added, continuing to cook and stirring the carrots so that they are caramelised on both sides and the marinade reduces almost to a syrup. On an oval plate, serve the hummus and top it with the carrots, parsley, pine nuts and marinade reduction.
Recipe of @allegrapomilio