This is nom nom. And real easy to throw together. And totes veegs. Wooohooo!

On the hummus…. making your own is always worth it if you have time but this little number can withstand a shop bought one if you don’t, just about*. As Nigella once said, you can always zhush it up with a bit of greek yoghurt.

This one however is an oil free hummus, cuz it’s from Healthy Chef, init. So this is ruddy good for you too….

40 mins | serves 4 | a go go 

Ingredients

1 bunch baby heritage carrots, washed and trimmed 
2 tbsp oil, your choice – olive, rapeseed, a mix 
60g pistachios, chopped 
bunch parsley, roughly chopped 
sea salt and black pepper
hummus: 
2 tins chickpeas, drained and rinsed (save the aquafaba for mousses, meringues etc) 
2 tbsp tahini 
1/2 lemon, juice
sea salt
80ml iced water
agave syrup, olive oil and a squeeze of lemon of lime juice for drizzling
salt and pepper 

Method

Oven to 180°C. Toss your carrots about with the oil, salt and pepper in a baking tray and whack in the oven for roughly 35mins, until they are tender and caramelised.

Meanwhile, make yee hummus. Bung the chickpeas, tahini, lemon juice, salt and 60ml of the water in a blender and whizz it til it’s smooth and creamy. Add the remaining water while blending if needed. Taste and adjust seasoning as required.

When you’re ready to serve, spread the hummus over a serving plate, lay the carrots all around and top with the pistachios, parsley, agave, olive oil, salt and pepper and a squeeze of lime juice.

Delish with flatbreads etc.

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We had a few golden beets kicking around so we chucked them in with the carrots for good measure.

A great dish to play around with, add pomegranate seeds, or labneh, or some chopped spinach stirred through the carrots once cooled a little. Whatevs really.

Have a great day x

*as previously stated here on the cbp website when we found our perfect hummus recipe, we don’t think particularly highly of shop bought hummus. Needs must sometimes though, hey.

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