Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
Roasted carrot hummus
- 2 cups baby carrots or medium carrots, washed and sliced
- olive oil to roasted
- Season with ground cumin, coriander, cinnamon, fennel seeds, salt and pepper.
- 400g canned chickpeas, drained slightly (leave some of the brine to help to blend the hummus smooth)
- 1/4 cup runny tahini
- 1-2 tbsp lemon juice
- 1-2 tbsp honey
- 1-2 tbsp olive oil
- 1-2 ice cubes
- 1/2 tsp ground cumin
- 1/3 tsp ground cinnamon
- salt and pepper to taste
- Decorate: pomegranate jewels, herbs and edible flowers
Hot honey
- 1/3 cup raw honey
- 1 tsp chilli flakes
Hazelnut dukkah
- 1/4 cup raw hazelnuts
- 1/4 cup raw walnuts
- 1/4 cup sesame seeds
- 1/4 teaspoon fennel seeds
- 1/2 tsp cinnamon
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- ½ teaspoon sea salt
Method
- Preheat the oven to 180 degrees Celsius or bake the carrots in the air-fryer.
- Add the washed carrots to a parchment-lined tray, drizzle with the olive oil, herbs, salt, and pepper, and drizzle with honey. (Here, you can add some chickpeas along with the carrots to roast for 15-18 minutes until golden. )
- Once the carrots have roasted, use 1/2 of the carrots to make the hummus.
- Add the hummus ingredients to a high-speed blender and blend until über smooth, add more ice cubes if needed, this will make the hummus even smoother.
- For the hot honey, just before serving heat the honey and the chili flakes until just a tad bubbly, then use it to decorate the hummus.
- Once all the elements are ready, layer the hummus onto a serving platter, then the carrots, crispy chickpeas, Dukkah, pomegranate seeds, herbs, and a drizzle of hot the honey.
Hazelnut Dukkah
- In a small skillet over medium heat, toast the hazelnuts and hazelnuts for about 2 minutes, or until fragrant. Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning.
- Transfer the nuts and seeds to a food processor and add the cinnamon, coriander, cumin, and ¼ teaspoon of salt. Pulse until well chopped. Season to taste with more salt, if desired.
- Store in a glass container at room temperature for up to two weeks.
