Carrots with Hummus

About

Prep Time:
20 minutes

cook time:
25 minutes

serves:
6 -8

This recipe sits within A Middle Eastern Spread menu from The Dinner Party Guide — designed so every dish works together. This menu is fully vegan.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.

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ingredients:

Carrots:

1. 1 bunch carrots with tops (Dutch carrots)

2. 2 tbsp extra virgin olive oil

3. 2 tbsp maple syrup

4. 2 tbsp dukkah

5. ½ cup extra virgin olive oil

Hummus:

1. 1 can chickpeas

2. ½ tsp bi carb soda

3. 1 tbsp tahini

4. Juice from ½ a lemon

5. ⅓ cup extra virgin olive oil

6. 1 garlic clove

7. 1 tsp salt approx.

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Preparation:

Make the Carrots;

1. Oven to 220°C. In a large saucepan boil some water

2. Remove the tops from carrots leaving about an inch of green on top

3. Rinse the carrots and tops well, set the tops aside to dry on a tea-towel (these are used in the oil)

4. Add the carrots to the boiling water and cook for 4 to 5 minutes, until they’re not quite cooked

5. Strain the carrots and add to a baking dish, toss with extra virgin olive oil and maple syrup, put in the oven for 10 minutes

Make the Oil;

1. Meanwhile, put about half of the tops in a blender with extra virgin olive oil, blend until smooth. Put this through a fine sieve to reserve the oil. Discard the remainder

Make the Hummus;

1. Add the can of chickpeas into a saucepan (with the liquid), fill the empty can with water and add to the saucepan too. Then add the bi carb soda and bring to the boil, lower to a simmer and cook for 10 minutes. Strain and set aside to cool

2. In a food processor, add the chickpeas, tahini, lemon juice, extra virgin olive oil and minced garlic, blend together until smooth

3. Taste the Hummus and add your desired amount of salt, I usually end up using about 1 tsp

Plating up;

1. On a large serving platter smooth the Hummus out over the surface. Lay the Carrots over the top of the Hummus in the centre, and pour the carrot top Oil over the top of the Carrots. Finish with the dukkah sprinkled around the edge of the Hummus