Description
Dutch carrots are not only beautiful but have the potential to provide a complete meal by utilising the root vegetable and the fresh green tops. This easy and flavour packed vegan dish consists of sweet maple roasted baby carrots served on a bed of garlic heavy carrot top hummus. Delicious!
Ingredients
for the carrots
- 2 bunches Dutch carrots, tops trimmed (about 16)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt flakes
- 1 1/2 tablespoons maple syrup
- 1 teaspoon balsamic vinegar
for the hummus
- 150g Dutch carrot top greens
- 3 large garlic cloves
- 1 (400g) can chickpeas, rinsed and drained
- 2 tablespoons tahini
- juice of 1/2 small lemon
- 1/2 teaspoon sea salt flakes
- 1 teaspoon ground cumin
- 70ml olive oil (mild flavour)
to serve
- handful of hazelnuts, toasted
- 1 teaspoon sesame seeds
- freshly ground black pepper
- drizzle of extra virgin olive oil
- a tablespoon of chopped carrot greens
Instructions
- Wash carrots thoroughly. In a large bowl, combine carrots with olive oil, cinnamon, salt, maple syrup and balsamic. Mix well. Pre-heat oven to 180C convection/ 170C fan-forced. Line a rimmed baking tray with baking paper. Place carrots on prepared tray. Bake in pre-heated oven for approximately 30 minutes until carrots are just tender and starting to brown. Remove from oven.
- Wash the carrot greens thoroughly. Many bunches often have residual dirt and sandy particles. I give my greens a quick soak in a large basin filled with cold water and a tablespoon of white vinegar. I then rinse them several times to remove the grime. This is essential because if the grime isn’t removed, your hummus can be gritty.
- Place washed carrot greens and all other hummus ingredients in a food processor and process to a smooth consistency.
- To serve, spread hummus on a large platter. Top with baked carrots and hazelnuts. Sprinkle sesame seeds, black pepper and chopped carrot greens. Finish with a drizzle of olive oil.