Roasted Carrots, Hummus and Walnuts
An easy side dish, served warm or cold
Servings: 4 people
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.
Notes
The carrots and hummus can both be prepared a few hours to a day ahead if you like. Refrigerate them separately and bring to room temperature before serving.
The hummus will keep for up to a week in a sealed container in the fridge.
Dukkah is another delicious topping instead of nuts. It's available from supermarkets and specialty grocers.