Anita's creamy Hummus with roasted Baby Carrots

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This is a great way to serve light food over drinks, or as an addition to a side dish to a lamp roast dinner.

If you do not have time to make your own hummus, you can still create this plate, by purchasing already made hummus from your closest IGA and or Harris Farm supermarket, and start at step 4 of Method 2 of this recipe.

Ingredients

  • 105 ml’s of Blu Estate Reserve Extra Virgin Olive Oil (EVOO)

  • 600 g’s of canned chickpeas, rinsed and drained

  • 3 - 4 garlic cloves, crushed

    (decide based on how much or little garlic you prefer.)

  • 2 tablespoons of tahini

  • 60 ml’s of water

  • 1 lemon, squeezed.

    (avoid bottled lemon juice for this recipe, fresh lemons work best)

  • 1 1/2 tsp of pink Himalayan cooking salt

  • 1 pinch of black ground pepper

  • 1 bunch of baby carrots

Method 1 (Baby Roasted Carrots)

  1. Line your oven tray with baking paper, set aside, and preheat oven to 180 degrees.

  2. Thoroughly clean the baby carrots, set aside to dry.

  3. In a mixing bowl, whisk together your EVOO, lemon juice, garlic, salt and pepper.

  4. Lay your carrots onto your baking tray, and pour over the marinate.

  5. Roast for up to 30 minutes or longer depending on your oven, rotating the carrots to ensure they are evenly cooked and caramelized on both sides.

  6. Remove from oven when cooked, set aside to cool down. Do not place directly over hummus before they have cooled down.

Method 2 (Creamy hummus)

  1. Place your chickpeas, tahini and lemon juice into your food processor and begin processing for a minute or so to create a paste like texture.

  2. Add your crushed garlic, ground cumin, water and salt into the food processor for a minute.

  3. slowly drizzle your Blu Estate EVOO, while your processor is still running, until it reaches a smooth consistency. Extra Virgin Olive Oil is going to help the texture of your hummus to be smooth and creamy.

  4. To plate your hummus as shown in our images, using a table spoon, place the majority of your hummus across the center of your plate, then in swirling motions circle the mixture around the plate, drizzle your Blu Estate EVOO oil in the grooves of these swirls, and garnish with pine nuts and the roasted baby carrots.

Flavour everything with Blu Estate EVOO and love.

BE


Anita Tooma