Roast Carrots and Harissa Hummus On Toast

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.

Enjoy xx

Ingredients – serves two with leftover hummus

Carrots –

1 tsp olive oil

salt and pepper

160g chantanay carrots

Hummus – only need 150g

1 can chickpeas

0.5 tsp salt

40g tahini

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.


Leitchy xx

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