Carrot Hummus Bowls

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!

Enjoy!

Ingredients – serves two with leftover hummus

500g mini carrots

salt and pepper

2 tsp olive oil

Hummus –

1 can chickpeas, drained and rinsed

40g tahini

30g peanut butter

0.5 tsp salt

a pinch of salt

1 tsp cumin

0.5 tsp paprika

300g roasted mini carrots

Toppings –

200g roasted mini carrots

55g feta, crumbled

1 tangerine, sliced

12g toasted pistachios, chopped

60g corn chips

Method

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.

Enjoy,

Jordan xx

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