- Peanut free
- Soy free
- Egg free
- No added sugar
- Vegetarian
- 2 serves veg or fruit
Looking for a tasty vegetarian starter? This vibrant carrot hummus is it.
- Serves6, as a starter
- Cook time40 minutes
- Prep time10 minutes, (+ cooling time)
Ingredients
- 4 carrots, peeled, coarsely chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 cup (60ml) extra virgin olive oil
- 2 large pieces flatbread
- 2 tsp pistachio dukkah
- 2 tbs tahini
- 2 tbs lemon juice
- 400g can chickpeas, rinsed, drained
- 1/3 cup (95g) Greek-style yoghurt
- Pomegranate seeds, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Combine the carrot, garlic, cumin, coriander, turmeric and 1 tbs oil in a large bowl. Season. Arrange the carrot mixture on lined tray. Roast, turning occasionally, for 35-40 mins or until carrot is tender. Set aside to cool completely.
Step 2
Meanwhile, brush the flatbread with a little of the remaining oil and sprinkle with dukkah. Place on a baking tray. Bake, turning, for 8-10 mins or until golden and crisp. Set aside to cool. Break into large pieces.
Step 3
Transfer the carrot mixture to a food processor. Add the tahini, lemon juice, chickpeas, yoghurt and remaining oil. Season. Process until smooth. Spoon into a bowl. Sprinkle with pomegranate seeds and serve with flatbread.
Recipe tip
Serve with mixed olives, mint leaves and coriander sprigs
COOK. STORE. SAVE.
Did you know that aquafaba (the liquid in chickpea cans) can be used to make salad dressings? See how it’s done with Curtis Stone’s Grilled Asparagus Salad with Fried Chickpeas recipe.
