Carrot hummus with grilled mushrooms

Ingredients:

300 g grill steak cut mushrooms
350 g of carrots
200 g of cooked chickpeas
little water
garlic
fresh mint and coriander
1 pack of tortilla plates
olive oil, salt, pepper

Preparation:
Peel the carrots and cut into 3 cm lengths, then sauté in olive oil with the crushed garlic. Place the carrot chunks in the oven and roast at 180°C for 25–30 minutes until soft. Turn several times while roasting. They should ideally turn golden.

Drain the liquid from the chickpeas and remove any loose skins. Blend until creamy with a little water and the cooled carrots, then season with salt and pepper and add the chopped mint and coriander.

Cut the tortilla wraps into triangles and toast in a pan on both sides with no fat until crisp.

Season the mushroom slices with salt and pepper and fry on both sides in a hot pan with a little oil, without allowing them to lose liquid. Makes a delicious and healthy vegan dinner!