Ingredients Carrots • 2 bunches dutch carrots
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp sea salt
• 3 tbsp dukkah, to serve
Hommus
• 2x 400g cans chickpeas, drained
• 2 tbsp tahini
• 1 clove garlic
• 1 tsp ground cumin seeds
• 1 tsp paprika
• 1 tsp sea salt
• 1/3 cup olive oil
• Juice of 1/2 lemon
Directions 1. Pre-heat oven to 180°C. Cover a large oven tray with baking paper and set aside.
2. Wash carrots and scrub thoroughly to remove any dirt. You could also peel each carrot individually if you're into that but I can never be bothered. Lay carrots onto prepared oven tray, ensuring they are not overlapping one another.
3. In a small mixing bowl, combine honey, olive oil and salt. Pour over carrots and use your hands to toss the carrots so that they are all evenly coated. Place tray in the oven and roast carrots for 30 minutes.
4. Meanwhile, to make the hommus, combine all of the ingredients into a food processor and blend for 1-2 minutes or until silky smooth.
5. To serve, spread hommus onto a large serving plate and arrange carrots on top, drizzling remaining honey mixture from baking tray over the top. Sprinkle with dukkah and serve hot or cold.