Heirloom carrots, hummus and harissa

Written By Josephine Muir

Fabulous served with chicken kebabs also flavoured wth the harissa.

INGREDIENTS (Serves 4)

  • 12-15 multi-coloured heirloom baby carrots

  • 2 tsp harissa spice blend

  • 1 tbsp garlic-infused olive oil

  • 1 tbsp lime juice

  • 1 tbsp maple syrup

  • 8 tbsp hummus

  • ½ pomegranate

  • coriander leaves for decoration

METHOD

1.    Pre-heat over to 190 degrees

2.    Lightly scrape carrots and trim.

3.    Coat carrots with garlic-infused olive oil, harissa spices, lime juice and maple syrup. Season. Spread carrots evenly on a baking sheet.

4.    Roast for 20 minutes, until carrots are golden but not mushy.

5.    Serve on a bed of hummus. Garnish with pomegranate and a few coriander leaves

 

HARISSA SPICE BLEND

  • 10g cumin

  • 10g paprika

  • 5g coriander seeds, ground

  • 5g ginger, ground

  • 5g turmeric

 

Combine all spices into a pestle and mortar. Add oil, juice and syrup and mix together. Use the blended spice mix to coat the carrots. While making this spice blend adds an extra step, it adds flavour and a glossy finish to the carrots so well worth the effort.

NOTES

Many store-bought hummus dips contain moderate amounts of oligos-fructans and GOS. If you are sensitive to these fodmaps, you’ll need to make your own using very well rinsed canned chickpeas, tahini, garlic-infused olive oil and lemon juice with a pinch of cumin and paprika.

Josephine Muir
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