Tue Jan 02 2024
Caramelised Carrots With Hummus And Thyme
High-heat roasting turns almost any vegetable into a caramelised delicacy. These carrots become even more delicious when paired with roasted chickpeas and hummus.
SERVINGS:
COOKING TIME:
Ingredients
Carrots
- 500 g carrots, small ones
- 4 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- 1 tbsp syrup
- salt and pepper to taste
Chickpeas
- 230 g chickpeas, strained and rinsed
- 1 tbsp olive oil
- 0.5 tbsp onion powder
- salt to taste
Hummus
- 460 g chickpeas, strained and rinsed
- 2 tbsp tahini
- 1.5 cups water
- 1 tbsp lemon juice
- salt to taste
Other
- fresh thyme, for garnish
Instructions
- Preheat the oven to 225 degrees celcius and line a large baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, syrup, thyme, salt and pepper.
- Spread the carrots on one half of the baking sheet in a single layer. On the other half, spread the chickpeas evenly onto the baking sheet. Drizzle with oil and sprinkle with thyme, onion powder and salt.
- Roast the in the middle of the oven until the carrots are tender and chickpeas are crispy, about 25-30 minutes.
- Serve the roasted carrots and chickpeas on a layer of hummus and top with fresh thyme.