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 dressing. 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 great 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 (17  1/2 oz) baby carrots, washed and trimmed.
2 tablespoons olive oil
60 g (2 oz) pistachio nuts, chopped
1 fresh pomegranate
pinch of sea salt
1 bunch parsley, chopped

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.
Mix until smooth and combined.

Hummus
250 g (8  3/4 oz)  cooked and drained chickpeas
2 tablespoons lemon juice
2 tablespoons tahini
a generous pinch of sea salt
60–80 ml iced water to mix

To make the hummus
Combine chickpeas, lemon juice, tahini, sea salt and 60 ml of water in a food processor or blender.
Blend until smooth and creamy.
Add a splash more water whilst blending if necessary to achieve a light, smooth and creamy texture.
Taste and adjust seasoning.
Store covered in the fridge until needed.

Roast your carrots
Preheat your oven to 180 C / 356 F.
Combine carrots, olive oil and sea salt
Lay onto a large baking dish.
Roast for 30 – 40 minutes until tender and caramelised.
Remove from the oven.
To serve
Spread hummus onto a serving plate or board.
Arrange carrots over the hummus.
Garnish with pistachio and chopped parsley. Fresh pomegranate jewels are also delicious scattered over this wonderful salad
Drizzle over pomegranate dressing and serve.
Enjoy.

Serves 4

Notes + Inspiration
Toss carrots through baby spinach leaves before placing onto the hummus.
Serve topped with labna or Persian feta.

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Comments
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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