This is a beautiful side dish or starter for a big family gathering or dinner party and it’s so easy to make, plant-based and allergen-friendly and healthy too!
Serve this dish as part of your harvest table or as a starter with toasted sliced pieces of pita, with torn sourdough or ciabatta.
Notes: this hummus is made without garlic, but you can either add ½ fresh clove into the hummus or roast a couple cloves (skin on) with the carrots and then squeeze these out and blend into the hummus mixture.
What You Need:
For the Carrots:
1kg of small to medium carrots, ends chopped off and peeled
Olive oil
Pinch sea salt
Freshly ground black pepper
Pinch chilli flakes
2 oranges, zested and juiced
2 tbsp honey
For the Spicy Orange Hummus:
1 x 400g tin chickpeas, drained and rinsed
¼ cup olive oil
2 tbsp tahini
½ tsp paprika
Pinch cayenne pepper
Pinch sea salt
Garnish:
Olive oil
Paprika
Coriander or Italian parsley leaves
Method:
1/ Preheat the oven to 200 degrees Celsius.
2/ Place carrots in a baking-paper-lined and greased roasting tray with seasoning and a drizzle of olive oil. Shake to coat and place in the oven.
3/ In a small saucepan, place the orange juice (save 2 tbsp of the orange juice for the hummus and set aside) and honey. Heat until reduced and thickened.
4/ Remove the carrots from the oven, turn them and then drizzle with the orange sauce. Return to the oven and continue cooking until tender with touches of char or browning. Remove when ready and set aside.
5/ In the meantime, start the hummus by placing the hummus ingredients into a food processor with 2-3 tablespoons of water, the 2 tbsp of orange juice that you set aside and a pinch of orange zest. Blitz until smooth. Taste test to check seasoning. You may need to add a little more water.
6/ Smooth the hummus onto a platter or large plate. Place the carrots onto the hummus in a pattern of your choosing with any remaining sauces drizzled over. Sprinkle orange zest over and add garnishings as desired.