Name: MAPLE ROASTED DUTCH CARROTS WITH GARLICKY CARROT TOP HUMMUS
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 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; 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); handful of hazelnuts, toasted; 1 teaspoon sesame seeds; freshly ground black pepper; drizzle of extra virgin olive oil; a tablespoon of chopped carrot greens

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.