Roasted Carrots + Hummus

hummus

🥗Healthier: avocado

💰Cheaper: bean dip

Avocado provides creaminess while being healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Drain a few tins of chickpeas and reserve the aquafaba.

If cooking chickpeas from scratch, soak overnight in cold water, then drain and cook for about 2 hours until soft.

Add 500 grams of chickpeas to a blender.

Add a couple of generous tablespoons of tahini to the blender.

Add a generous pinch of sea salt and 4 tablespoons of lemon juice to the blender.

Add around 125 ml of iced water to the blender and blend until smooth, adding more water if needed.

Taste the hummus and adjust with more lemon or salt if necessary.

Transfer the hummus to a bowl and refrigerate for about an hour to cool.

Preheat the oven to 200 degrees Celsius (fan forced).

Spread baby carrots onto a tray and drizzle generously with extra virgin olive oil.

Sprinkle a touch of sea salt over the carrots and ensure they are well coated.

Roast the carrots in the oven for around 40 minutes until golden.

Prepare lavosh by mixing 180 grams of spelt flour with a generous pinch of sea salt in a bowl.

Add 2 tablespoons of extra virgin olive oil and 1 tablespoon of maple syrup to the flour mixture.

Pour in 125 ml of warm water and mix lightly to form a dough.

Divide the dough into two sections and roll out on a floured surface.

Place the rolled lavosh onto a baking tray, drizzle lightly with olive oil, and sprinkle with sesame seeds.

Bake the lavosh in the oven for about 20 to 30 minutes at 180 degrees Celsius, making sure not to bake it at the same time as the carrots.

Once the carrots are done, let them cool slightly before serving on top of the hummus.

Chop fresh parsley and sprinkle over the dish for garnish.

Optionally, prepare a dressing with a few tablespoons of pomegranate molasses and a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary