Harissa Carrots with Hummus

Prep time 15 minutes
Cook time 30 minutes
Servings 4

Don’t stop at roasted carrot with this vegetable dish; I have also used pumpkin, parsnip and celeriac.

Ingredients

4–6 large carrots, cut on an angle into 4cm rounds
1 tbsp extra virgin olive oil
½ tsp cumin seeds
Small handful of flat-leaf parsley leaves, roughly chopped (optional)


Harissa Dressing

1 tsp harissa
1 garlic clove, finely grated
1 ½ tsp honey
2 tsp lemon juice
2 tbsp extra virgin olive oil
Salt flakes


Hummus
1 x 400g can chickpeas, drained and rinsed
2 tbsp tahini
½ garlic clove, finely grated
1 tbsp lemon juice, plus extra if required
3 tbsp extra virgin olive oil

Harissa Carrots with Hummus

Don’t stop at roasted carrot with this vegetable dish; I have also used pumpkin, parsnip and celeriac.

Method

Preheat the oven to 200°C.

To make the harissa dressing, whisk all the ingredients together in a large bowl.
Place the carrot on a baking tray, drizzle over the oil and scatter on a pinch of salt and the cumin seeds. Toss together, then spread out to form an even layer. Bake, tossing once or twice, for
20–25 minutes until the carrot is just tender. Place the carrot immediately in the harissa dressing and toss until well coated.

In the meantime, to make the hummus, place the chickpeas in a food processor and pulse to form a crumb. Add the tahini, garlic, lemon juice, a good pinch of salt and the oil. Blitz again and then, with the motor running, slowly drizzle in 3 tablespoons of cold water. Blitz for about 30 seconds until the hummus is very smooth. Check the seasoning; it may need a little extra salt or lemon juice.

Spread the hummus onto a shallow platter, top with the carrot and drizzle on any dressing remaining in the bowl. Scatter over the parsley leaves (if using) and serve.