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Roasted Baby Carrot with Pomegranate, Pistachio + Hummus

Graded Colorful Carrots-5178

I love my vegetables, and not a day goes by where I’m not inspired to create purely delicious meals to nourish my body and make me feel great. I couldn’t resist posting my favourite recipe of the moment made from simple roasted  baby carrots served on a bed of fresh made hummus and scented with a hint of pomegranate.  You’ll notice that I don’t add  the traditional garlic or cumin to my hummus recipe – the reason is that I find it really over powers the wonderful fresh flavours in the dish. What you really want to taste is the freshness of citrus, carrot, pomegranate with mild overtones of sesame.  This is purely an amazing meal and I hope you enjoy making and eating it as much as I did.

What’s good about it:
Carrots contain vitamin A precursors called carotenoids (Beta carotene) that help promote vision and support a healthy immune system. Chickpeas are high in insoluble fibre that can help lower cholesterol, regulate blood sugar and support healthy digestion.Tahini is made from sesame seeds and is loaded with minerals including copper, manganese, calcium, magnesium, iron and zinc that are essential nutrients for health and vitality. Magnesium  for instance assists with energy production and muscle function –  Manganese supports adrenal and thyroid function – Calcium is needed for bone strength and structure.

500 g baby carrots, washed and trimmed. (for this recipe I used heirloom baby carrots from my local grocer)
1 tablespoon olive oil
60 g pistachio nuts, chopped
Sea salt and pepper to taste
1 serve Hummus (see recipe below)
1 serve Pomegranate Dressing (see recipe below)
1 bunch parsley, chopped

Preheat your oven to 180 C / 356 F.
Combine carrots, olive oil, sea salt and pepper.
Lay onto a large baking dish.
Roast for 30 – 40 minutes until tender and caramelised.
Remove from the oven.
Spread hummus onto a serving plate or board.
Arrange carrots over the hummus.
Garnish with pistachio and chopped parsley.
Drizzle over pomegranate dressing.
Enjoy.
Serves 4

Pomegranate Dressing
2 tablespoons pomegranate molasses (see notes)
1 – 2 tablespoon lemon juice to taste
1 tablespoon cold pressed olive oil

Combine pomegranate, lemon juice and olive oil into a small bowl or glass jar.
Shake or mix until smooth and combined.
Drizzle over the carrots when the dish is assembled.

Hummus    
1 tin, organic chickpeas (garbanzo beans) – rinsed and drained (see notes)
2 – 3  tablespoons lemon juice depending on taste
2 generous tablespoons tahini
Good pinch Himalayan sea salt
Iced water to mix (approx. 60-80 ml) depending on the consistency you need

Combine drained chickpeas, a little lemon juice, tahini, sea salt and 60 ml of water into a food processor or high speed blender like a Vitamix.
Blend until smooth and creamy.
Taste and adjust the seasoning if necessary – adding more water or lemon if needed.
Add a splash more water if necessary whilst blending to achieve a light smooth and delicious texture.
Store covered in the fridge until required.

NOTES:
To make hummus from dried chickpeas soak 125 dried chickpeas in lots of water overnight. The next day, drain the water and place the chickpeas in a large saucepan with plenty of cold water – enough to cover it generously. Bring to the boil and reduce the heat to a simmer. Cook for about 50 – 60 minutes – skimming the surface every now and again. Do not salt whilst cooking. Drain and cool slightly – rinse under cold running water if necessary to cool quicker. Use as required in the recipe.  It’s aways best to double the recipe so you have extra chickpeas to throw into your lunch time salads.

Baba Ghanoush can be used in place of hummus.

Pomegranate molasses is available from most good grocers or Middle Eastern grocers.
When pomegranates are in season – this is purely delicious garnished with fresh pomegranate jewels.

Nutritional info per serve:
Protein: 10.3 g
Total fat: 17.8 g
Saturated: 2.2 g
Carbs: 18.7 g
Fibre: 9.6 g
Kilojoules: 1170
Calories: 279

Graded Colorful Carrots B-5096

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10 Responses to “Roasted Baby Carrot with Pomegranate, Pistachio + Hummus”
  1. Marilla says:

    Yummo! we’re having this tonight for dinner, with parsnips and pumpkin, plus a crushed Italian Sausage that didn’t make it in to dinner last night :)

  2. Caitlin says:

    Looks delish! So colourful- your photos are always stunning! Would you recommend serving this with some protein such as chicken or fish? Or are the pistachios and chickpeas enough to make it a complete meal?
    Oh and with the cannelloni you mentioned, do you have a special recipe for it? Or just just regular pasta sheets?
    Thanks again Teresa, I love your weekly recipes- can’t wait for next weeks already! :)

  3. Annette says:

    Absolutely delicious and satisfying! I did add garlic to the hummus and I roasted beet root and baby carrots. I live in the country so pomegranate molasses would be impossible to source so added kiwi fruit to the dressing instead! Now this is adventurous for me as I usually follow the recipe. Thank you for sharing your recipes they are certainly changing my approach to the food I choose to eat.

  4. Jenny says:

    This looks fantastic. Can you suggest a dressing other than using pom molasses? My Mum is now lactose and fructose intolerant so have to be super careful about any sugars. I know we could just omit the dressing as this is what we usually do with things like this but thought you may have an alternative. Mum was a big fan of your recipes in the Sunday paper a few years ago.

  5. Caroline says:

    Loved this dish! Had it tonight with a corn, pea and chorizo warm salad. The humus recipe was so fantastic, I’ve not had much luck making it before but this worked perfectly. Also loved the pistachios crumbled on top, made a worthy addition. Really easy to make, I will definitely make it again. Thank you for the recipe!

  6. Laura says:

    (i know i just commented on your other post, but i just want to say how great this photograph is, it is truly beautiful)

    (✿◠‿◠)

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