Roasted Heirloom Carrots with Garlic Hummus

Roasted Heirloom Carrots with Garlic Hummus
Course Side Dish
PREP TIME 25 mins
COOK TIME 45 mins
TOTAL TIME 1 hour 10 mins

 

This dish is sure winner in my books. Beautifully Roasted Heirloom Carrots with Garlic Hummus topped with crispy chickpeas & pistachios and drizzled za’atar oil. I have never seen such an incredible marriage of ingredients together. This is such a perfect side dish to any meal. Did I mention that this recipe is completely vegan and gluten free? I think I can get behind that. Hope you enjoy!

 

INGREDIENTS

  • 2 bunches of small heirloom carrots washed and trimmed, cut lengthways
  • ½ cup pistachios roughly chopped
  • 1 tbsp of olive oil
  • 1 tsp dried thyme
  • Salt and pepper
  • 1 tbsp za’atar spice
  • 1 tbsp olive oil
  • ¼ tsp of red chili flakes
  • Optional: 1 tbsp chopped parsley for presentation

Hummus Ingredients

  • 1 can chickpeas *Save about ½ cup of chickpeas and set aside. washed and rinsed, soaked in cold water for few hours before and skins removed. This makes it easier for digestion.
  • 2 cloves garlic crushed
  • 1 lemon juiced
  • ½ cup EVOO olive oil
  • 1/3 cup tahini
  • ¼ cup water
  • 2 tsp cumin
  • 2-3 tsp of salt

 

INSTRUCTIONS 

Hummus

  1. In a medium saucepan, cook chickpeas in ½ cup of water over medium heat for about 15-20 minutes. Chickpeas will become less hard and mushy.
  2. Remove from heat. Add in all remaining ingredients to a food processor and mix well.
  3. If too thick, add in little bits of water. Taste and adjust flavour with more salt.
  4. Put in fridge to cool.

Carrots:

  1. Preheat oven to 400 degrees. Place washed and trimmed carrots on baking sheet. Drizzle with 1 tbsp olive oil, thyme, salt, and pepper. Place carrots in oven for 20 minutes or until carrots are tender.
  2. On separate baking sheet, add ½ cup chickpeas. Drizzle with olive oil, salt & pepper. Place in top rack of oven for 20-25 minutes or until chickpeas are crunchy.
  3. Remove carrots from oven. Arrange hummus on plate. Place carrots on top of hummus.
  4. Sprinkle chopped pistachios & crispy chickpeas.
  5. Whisk together 1 tbsp olive oil, za’atar spice, salt, pepper, red chili flakes in a bowl. Drizzle over the carrots and hummus. Sprinkle chopped parsley on top. Viola, eat and enjoy!

 

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