Hummus, baba ghanoush and carrot salad trio | Recipe | Kitchen Stories
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Keywords
- snack
- Brand Content
- KitchenAid
- middle eastern
- no refined sugar
- vegetarian
- starter
- side
- nuts
- main
- gluten free
- pescetarian
- dinner party
- brunch
- alcohol free
- Meatless
- finger food
- seeds
- Kluth
- Le Creuset
Ingredients
- 2 eggplants
- 14 oz carrots
- 9 oz chickpeas (canned, drained)
- 2 cloves garlic
- 2 lemons
- 0.5 oz mint
- 0.5 cup cranberries (dried)
- 0.25 cup pumpkin seeds
- 5 tbsp tahini
- 1 tbsp plain yogurt (3.8%)
- 2 sprigs thyme
- 2 tsp cumin
- 0.25 cup water
- 5 tbsp olive oil
- salt
- pepper
- vegetable sticks to serve
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