Carrot Hummus with Cumin Appetizer Recipe

Peel and cut the carrots into pieces before steaming them for about 20 minutes.

In the blender bowl, add the cooked carrots, drained chickpeas, crushed garlic, lemon juice, spices, 2 tablespoons of olive oil, salt, and pepper.

Blend to achieve a creamy consistency.

Pour into a small bowl, finishing by adding 1 tablespoon of olive oil and a pinch of cumin.

To finish, dip the stuffed pancakes in the carrot and cumin hummus before enjoying.