Hummus with carrots and Myzithra with Semi-Sour Taste

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300 gr. chickpeas, boiled

200 gr. carrots, boiled

50 gr. Myzithra with Semi-Sour Taste Kalogeraki

2-3 cloves garlic, finely chopped

60 gr. tahini

60 ml olive oil

2 tbsp. apple cider vinegar

50ml orange juice

¾ teaspoon cumin

Freshly ground pepper


For serving

50 gr. Myzithra with Semi-Sour Taste Kalogeraki

1 tbsp. coriander, finely chopped

Pomegranate seeds


In a blender, mash the chickpeas, carrots, garlic, juice, vinegar and half of the olive oil. Add the tahini, the rest of the olive oil, the cumin, salt, pepper and continue to mash until you have the desired texture. Try and if necessary, add extra cumin, salt or pepper, finally incorporate the myzithra, stirring with a spoon. Serve the hummus by adding the myzithra, coriander and pomegranate seeds.


-Due to the fact that boiled carrots have enough liquid, we do not add extra water to the hummus, but if necessary, we try to keep some of the boiled water of the chickpeas, in case it is needed.

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