Carrot hummus with grilled mushrooms
- 300 g grill steak cut mushrooms
- 350 g of carrots
- 200 g of cooked chickpeas
- little water
- fresh mint and coriander
- 1 pack of tortilla plates
- olive oil, salt, pepper
Peel the carrots and cut into 3 cm lengths, then sauté in olive oil with the crushed garlic. Place the carrot chunks in the oven and roast at 180°C for 25–30 minutes until soft. Turn several times while roasting. They should ideally turn golden.
Drain the liquid from the chickpeas and remove any loose skins. Blend until creamy with a little water and the cooled carrots, then season with salt and pepper and add the chopped mint and coriander.
Cut the tortilla wraps into triangles and toast in a pan on both sides with no fat until crisp.
Season the mushroom slices with salt and pepper and fry on both sides in a hot pan with a little oil, without allowing them to lose liquid. Makes a delicious and healthy vegan dinner!