Roasted Baby Carrot W/ Hummus
By Teresa Cutter
What's great about it
This is a simple and easy recipe from my cookbook Earth To Table, served on a bed of fresh-made hummus and scented with a pomegranate and pistachio. You’ll notice that I don’t add the traditional garlic or cumin to my hummus recipe – the reason is that I find it really overpowers the wonderful fresh flavours in the dish. What you really want to taste is the freshness of citrus, carrot, pomegranate with mild hints of sesame. Chickpeas are high in insoluble fibre that can help lower cholesterol, regulate blood sugar and support healthy digestion. Tahini is made from sesame seeds and is loaded with minerals including copper, manganese, calcium, magnesium, iron and zinc that are essential nutrients for health and vitality. Eat well and enjoy!
Serves 4 - 6
1 kg (32 oz) baby carrots, washed and trimmed.
Extra virgin olive oil to drizzle
60 ml (quarter cup/ 2 fl oz) pomegranate molasses
60 g (2 oz) pistachio nuts, chopped
2 lemons, juiced
1 red onion, sliced
sea salt to taste
1 generous teaspoon tahini
500 g (16 oz) cooked and drained chickpeas
60 ml (quarter cup/ 2 fl oz) tahini
3 tablespoons lemon juice
124 ml (half cup/ 4 fl oz) iced water
Generous pinch sea salt
PREHEAT your oven to 200 degrees fan-forced.
LAY carrots in a single layer onto a baking tray, drizzle with olive oil and season with a generous pinch of salt. Roast for 30 minutes and set aside.
MAKE the dressing by whisking the pomegranate molasses, juice from 1/2 lemon, tahini and 2 tablespoons of olive oil.
MIX the rest of the lemon juice with sliced red onion and a pinch of salt and leave to pickle for 15 minutes at room temperature.
COMBINE hummus ingredients, then spoon onto a large serving platter.
ARRANGE over the roasted carrots followed by the pomegranate dressing, pistachio and pickled onion.