Morning! Finally it’s the weekend! What a week!! Today I’m sharing a super simple but impressive lunchtime dish or you could serve this as part of a mezze or buffet style meal! I love the salty crunchy of the corn chip paired with the silky hummus, sweet roasted carrot and creaminess and tanginess of the feta.. ummummm!
Ingredients – serves two with leftover hummus
500g mini carrots
salt and pepper
2 tsp olive oil
1 can chickpeas, drained and rinsed
30g peanut butter
0.5 tsp salt
a pinch of salt
1 tsp cumin
0.5 tsp paprika
300g roasted mini carrots
200g roasted mini carrots
55g feta, crumbled
1 tangerine, sliced
12g toasted pistachios, chopped
60g corn chips
Preheat the oven to 240 degrees,
Pop the carrots in a roasting dish with a pinch of salt and pepper and the oil, shake well and then pop in the oven for 30 minutes. Shaking half way through.
Once cooked, pour 300g/ 2/3rds of the roasted carrots into a food processor with the hummus ingredients and blend until smooth, adding water to help blend if needed.
Weigh out 300g and then divide this between two bowls. Pop the rest in a lunch box and keep in the fridge for 3 days.
Top the hummus with the remaining carrots, feta, tangerine and pistachios. Side with the corn chips.