Roasted carrots: my go-to dish
Roasted carrots, hummus and walnuts is such a pretty side dish, served either warm or cold. I love to roast a tray of vegetables at the weekend to have have them on hand for quick meals during the week. They’re great in salads, frittatas or blended with stock for soups.
This dish of roasted carrots, hummus and walnuts is my go-to dish when I have friends over as the components can be prepared in advance. I made it many times over the summer holidays.
Did you know that carrots are actually are part of the parsley family, along with parsnip and celery? While the most common carrot in Australia is bright orange, black, purple, red, yellow and white cultivars also exist. In fact, the original carrots cultivated in Central Asia around 900 AD were purple and yellow.
Homemade hummus
If you’re in a hurry, you can always use store-bought hummus for this dish, but the hummus recipe here takes only a few minutes to make. Once you realise how quick and easy it is to make your own, you probably won’t want to go back to the store.Double the recipe if you’re preparing this dish for a crowd.
I would highly recommend making Ottolenghi and Tamimi’s hummus using dried chickpeas, but it takes quite a long time to prepare as you need to soak dried chick peas overnights and then cook them for about 30 minutes.
I can buy orange, purple and yellow carrots at my local market. Why don’t you see what colours your local market sells? I’ve included a purple carrot jam recipe, which goes beautifully on a cheese platter.
Best wishes,
Amanda
PS: PS: If you’ve tried this roasted carrots, humus and walnuts or any other recipe from At Amanda’s Table, please let me know how it turned out in the comments below. And, if you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Roasted Carrots, Hummus and Walnuts
Ingredients
- 4-5 carrots, washed, ends trimmed and sliced lengthways
- 1 cup hummus
- 1/4 cups chopped walnuts substitute with chopped toasted hazelnuts
- olive oil to drizzle over the carrots
- flaked sea salt and freshly cracked black pepper
- handful herbs Italian parsley leaves or flowers, thyme
Hummus
- 1 400g tin chick peas, rinsed and drained
- 1 tbsp hulled tahini
- 1 lemon zest and juice
- 1/2 cup olive oil
- 2 cloves garlic, peeled and chopped
- flaked sea salt and freshly cracked black pepper
Instructions
- Preheat the oven to 200°C. Line a baking tray with paper.
- Arrange the sliced carrots in a single layer on the paper, drizzle with olive oil, then add a little salt and pepper.
- Roast the carrots for about 40 minutes until they're soft and just starting to darken at the tips. Remove from the oven.
- Spread the hummus across a large plate and arrange the carrots on top, then sprinkle with walnuts and herbs.
- Serve either warm or cold.
Hummus
- Blend all the ingredients in a food processor or with a handheld blender. Season to taste. Sometimes it will need a little more salt or lemon juice. You may wish to thin it a little with more olive oil. Makes 1 1/2 cups.
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