This is a decadent twist on hummus with the addition of sweet roasted carrots and topped with smoky chickpeas.
Makes 2 Cups
3 large carrots, peeled
3 tbsp extra virgin olive oil, plus extra to serve
1 tsp maple syrup
½ tsp cumin
1 cups cooked chickpeas
Juice of one lemon (approx.
4 tbsp lemon juice)
2 tbsp tahini
1 garlic clove, peeled
Pomegranate seeds, to garnish
Mint leaves, to serve
Lebanese bread, to serve
Toasted spices, to serve
Soy or coconut yoghurt, to serve
Smoky Chickpeas
½ cup chickpeas
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
Preheat oven to 190˚C. Chop the carrots into thick wedges and arrange in a single layer on a roasting tray. Add 1 tbsp olive oil, maple syrup, cumin and seasoning and toss to evenly coat the carrots. Roast for 15 minutes, turn the carrots and roast for a further 10-15 minutes until tender. Remove from the oven and cool.
Place the roasted carrots along with 1 cup chickpeas, lemon juice, 2 tbsp olive oil, tahini and garlic into a food processor. Blend into a smooth paste. Stop the machine several times to scrape down the sides, adding a little water if needed to create a consistency similar to thick yogurt. Season well and check taste, adding more lemon juice
if needed.
To make smoky chickpeas, heat a heavy-based skillet over a moderate heat. Add oil and chickpeas and cook until golden, shaking the pan often. Add the spices and ½ tsp salt, tossing to combine over the heat for a further minute, then tip the chickpeas over the hummus.
Spoon carrot hummus into a serving bowl, drizzle with olive oil and scatter with smoky chickpeas, pomegranate seeds, mint leaves and extra seasonings. Serve with Lebanese bread and top with a little yoghurt.
Tip Hummus will keep for 1 week in the fridge, longer if covered with olive oil. To make this recipe vegan and lactose-free, choose vegan yoghurt and bread.
