Carrot hummus with cauliflower steak

For hummus, soak the chickpeas in cold water for 8 hours. Rinse the peas, place in a saucepan and cover with fresh cold water, bring to a boil, cook until soft, 1.5 hours. Drain in a colander, reserving the broth, rinse the chickpeas with cold water, peel the peas from the skin.

Set aside about 50 g of chickpeas, put the rest in a blender glass, add tahini, carrots, lemon juice, olive oil, salt and pepper, pour in about 50 ml of broth and grind into a smooth puree. Stop the blender periodically to remove the chickpeas from the sides of the glass with a spatula.

Mix the remaining chickpeas with a mixture of spices and olive oil. Fry in a pan for 1-2 minutes.

Boil the lentils in 1 liter of boiling water until tender, 35–40 minutes. Place on a sieve and let the liquid drain. Place the lentils in a bowl and season with salt and pepper. Mix with 2 tbsp. l. olive oil.

Season the cauliflower steak with salt and pepper and brush with olive oil. Fry in a frying pan on both sides until golden brown, place in an oven preheated to 180°C for 7–9 minutes. The cabbage should remain slightly crispy.

Heat a dry frying pan and fry the pine nuts until golden brown.

Place carrot hummus on a plate, place lentils and cauliflower steak on it. Add thinly sliced ​​radish slices, pine nuts and spiced chickpeas. Garnish the dish with microgreens and drizzle with olive oil.