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