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MAPLE ROASTED DUTCH CARROTS WITH GARLICKY CARROT TOP HUMMUS

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!
Prep Time15 mins
Cook Time30 mins
Course: Salad, Side
Cuisine: Gluten Free, Mediterranean, Vegan
Keyword: carrot top hummus, dutch carrot salad, gluten free salad, maple roasted carrot, roasted carrot, vegan salad
Servings: 4
Author: Sneh Roy

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

  • 150 g Dutch carrot top greens
  • 3 large garlic cloves
  • 1 X 400g can chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt flakes
  • 1 teaspoon ground cumin
  • 70 ml 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.