Soak 200 g of dried chick peas overnight in plenty of water, then cook for about 1 hour. Drain and collect approx. 1⁄8 l cooking water, let it cool down. (Alternatively use 2 cans (425 ml each) of chick peas). Peel and chop 2 cloves of garlic. Puree chick peas, garlic, 75 g tahin (sesame paste; glass), 3 tbsp. olive oil and 4-5 tbsp. lemon juice. Stir in the (boiling) water until the desired consistency is achieved. Season to taste with salt.
Peel, wash and slice the carrots. Fry in hot oil. 1⁄2 Crush tsp. coriander in a mortar and steam briefly with 1⁄2 tsp. turmeric. Season with salt. Add 1 tablespoon of water, cover and cook over low heat for 8-10 minutes.
Finely mash carrots and hummus ingredients together. Arrange and sprinkle with chilli.