- 5 units of medium carrots
- 1/4 cup olive
- 3 garlic cloves
- 1/2 cup of cooked chickpeas
- 1 tablespoon lemon juice
- 1/2 teaspoon of ají color or merkén
- 1/2 cup coriander leaves, washed
- 1/2 cup of shelled and toasted almonds
- 1/2 cup oat milk
- sea salt and pepper
- Tika crackers, Tortika or your favorite Tika Chips
Preheat the oven to 180ºC
Grind the almonds into small pieces
Line a tin with aluminum foil and put the carrots, peeled and cut into slices or thin slices, mixed with the oil, salt and pepper. Separately, cover the garlic in aluminum and roast together with the carrots for 50 minutes or until they are tender. (To avoid excessive odor or that the garlic falls heavy, remove and discard the "hair" or internal nerve of the garlic)
Remove from the oven, remove the pulp from inside the garlic cloves and set aside. Separate about 6 sheets of carrots to decorate on top. Grind the rest of the roasted carrots together with the roasted garlic, cilantro, and oat milk until you get 1/2 cup of a creamy paste.
Grind the 1/2 cup of roasted carrots together with the garlic, almonds, cilantro, oat milk, lemon juice, ají color, and chickpeas. Add the ground almonds and a little extra olive or lemon if necessary to give it a better texture, then season with salt and pepper.
Serve decorating above with the 6 sheets of roasted carrots like the photo and accompany it with one of your favorite Tika or with the delicious Tika Crackers !
Recipe by Chef Jesús Gutiérrez