Hasselback carrot with carrot hummus
Oven baking is the starting point for carrot hummus. And if you like hash browns, chances are you'll like the carrot version too: Crispy on the edges and soft in the middle.
Ingredients · Servings 4
- 500 g carrot
- 2 tablespoons olive oil
- 400 g chickpeas
- 2 cloves garlic
- 0.5 tsp cumin
- 0.5 pcs lemon
- 0.5 dl tahini
- 0.5 dl water
- salt
- ground pepper
- 12 pieces of carrot
- 3 tablespoons olive oil
- 0.5 pcs lemon
- salt
- ground pepper
- yogurt
- almonds
- pomegranate seeds
- paprika powder
- fresh herbs
Method · 1 h 30 min
- Preheat the oven to 200 degrees. Peel and cut the carrots into small pieces. Place them in an ovenproof dish and toss the carrots with olive oil, salt and pepper. Bake in the oven until the pieces are completely tender, about 25 minutes.
- Place the baked carrots in a blender with the chickpeas, minced garlic, cumin, lemon juice, tahini and water. Blend until smooth. Thin with a little more water if necessary, and season with salt and pepper.
- Wash and dry the carrots well. Use a sharp knife to make deep, even cuts in the carrots.
- Place the carrots in a suitable ovenproof dish with the "cut side" facing up. Drizzle with olive oil and squeeze over lemon juice. Season with salt and ground pepper.
- Bake the carrots at 200 degrees for about 25 minutes, or until the carrots are tender.
- Serve the hasselback carrots with carrot hummus and top with a dollop of yogurt, toasted nuts, pomegranate seeds, a sprinkle of paprika, a few drops of olive oil and fresh herbs such as mint, parsley and/or coriander.
Hummus
- 400 g chickpeas, cooked
Hasselback carrot
- 12 medium-sized carrots, preferably different colors
