Today I’m sharing a super simple yet incredibly tasty lunch recipe! We all love hummus.. I actually don’t think I know anyone that doesn’t! This hummus has a slight warmth to it, paired with the sweet roasted carrots and crunchy almonds, you can’t go wrong! The leftover hummus can be used as a dip with corn chips and crudities or stirred through pasta or mash potato etc. or served with beef or chicken and more roast vegetables.
Ingredients – serves two with leftover hummus
1 tsp olive oil
salt and pepper
160g chantanay carrots
Hummus – only need 150g
1 can chickpeas
0.5 tsp salt
30g peanut butter
2 tbsp olive oil
1.5 tsp harissa
1 garlic clove
5 tbsp water
To serve –
4 small slices of sourdough, toasted
1.5 tbsp almonds, toasted
1 tbsp chopped coriander
Preheat the oven 240 degrees.
Combine the carrots, a pinch of salt and pepper and oil in a roasting dish, mix well and then pop in the oven for 30 minutes.
Blend the hummus ingredients in a food processor until smooth.
Pop two slices of sourdough on each plate and spread 150g hummus across the two.
Scoop the rest into a lunchbox and keep in the fridge for 3 days.
Top the toast with the roasted carrots and almonds.
Scatter over the coriander.