Roasted Baby Carrot with Pomegranate, Pistachio + Hummus
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.
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.
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.
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