skish
IT

Carrot and fennel crudités with hummus

Carrot and fennel sticks with two spoonfuls of chickpea hummus.

  • 7 min
  • 1 serving
  • Vegan
  • Middle Eastern cuisine
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Carrot and fennel crudités with hummus

Per serving

Calories
175 kcal
Protein
5.7 g
Carbohydrates
20.6 g
Fat
9.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Carrots1
  • Fennel100 g
  • Hummus50 g

Contains: sesame,

In season: November – April

Method

  1. Peel the carrot with a vegetable peeler, trim the ends and cut it into sticks about 8 cm long and 1 cm thick.
  2. Cut off the stalks and any damaged outer layer of the fennel, wash it and cut it lengthways into thin wedges, keeping a little of the base so they hold together.
  3. Put the hummus in a small bowl and serve with the vegetables around it.

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