Roasted Carrots + Hummus

Roasted Carrots + Hummus: If you need inspiration for the perfect grazing or starter platter this Christmas, watch Teresa prepare this delicious Roasted Carrots + Hummus from our award-winning cookbook Earth To Table. Served on a bed of freshly made hummus and scented with a pomegranate and lemon dressing, this dish is perfect to accompany you to festive celebrations this time of year.

Serves 4 - 6

INGREDIENTS

1 kg (32 oz) baby carrots, washed and trimmed.
Extra virgin olive oil to drizzle
60 ml (quarter cup/ 2 fl oz) pomegranate molasses
60 g (2 oz) pistachio nuts, chopped
2 lemons, juiced
1 red onion, sliced
sea salt to taste
1 generous tsp tahini

HUMMUS
500 g (16 oz) cooked and drained chickpeas
60 ml (quarter cup/ 2 fl oz) tahini
3 tbsp lemon juice
124 ml (half cup/ 4 fl oz) iced water
Generous pinch sea salt

METHOD

PREHEAT your oven to 200 degrees fan-forced.
LAY carrots in a single layer onto a baking tray, drizzle with olive oil and season with a generous pinch of salt. Roast for 30 minutes and set aside.
MAKE the dressing by whisking the pomegranate molasses, juice from 1/2 lemon, tahini and 2 tablespoons of olive oil.
MIX the rest of the lemon juice with sliced red onion and a pinch of salt and leave to pickle for 15 minutes at room temperature.
COMBINE hummus ingredients, then spoon onto a large serving platter.
ARRANGE over the roasted carrots followed by the pomegranate dressing, pistachio and pickled onion.
ENJOY!

[farishenderson]

Garlic makes this taste 50 times better

[giudittabaig]

Thank you beautiful Theresa i always love your videos and what beautiful kitchen you have love absolutely ADORE it ⚘⚘⚘⚘⚘⚘⚘⚘⚘⚘⚘⚘⚘⚘

[Anousha]

Gorgeous presentation, that hummus looks so creamy and the lavosh looks superb 🙏😊

[joannexerri]

Can I substitute spelt flour with buckwheat flour?
By the way looks divine! Thank you Theresa your a god send!!