Looking for a tasty vegetarian starter? This vibrant carrot hummus is it.
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.
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.
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.
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.