Roast Carrots, Hummus, Sundried Tomato & Chermoula

Try this delicious vegan dish made by our friends at Buba.

Difficulty medium
Preparation Time (mins) 20-25
Cooking Time (mins) 10
Servings 2
The Hummus
  • 200g cooked chickpeas (water reserved)
  • 2 tablespoons tahini paste
  • Juice of half a lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
The Chermoula
  • Half onion - diced
  • Half teaspoon cumin
  • Half teaspoon turmeric
  • 2 cloves of garlic
  • Pinch of chilli flakes
  • 60g coriander
  • 60g flatleaf parsley
  • 1 tablespoon white wine vinegar
  • 75mls olive oil
  • Salt to season
The Carrots
  • 10 sundried tomatoes
  • 1 cup of chickpeas - drained
  • Olive oil
  • 4 large carrots - cut in half down the middle

Main Instructions
  1. Place the chickpeas, tahini paste, lemon juice, olive oil and salt and pepper in a blender.
  2. Pulse until mixture begins to form a paste, at this stage add a little of the chickpea water at a time until a thick smooth hummus is achieved.
The Chermoula Instructions
  1. Place all the dry ingredients into a blender and pulse.
  2. Once mixture begins to break down add the white wine vinegar followed by the oil.
  3. Once all the oil has been added allow to pulse until a pesto-like dressing is achieved.
  4. Season to taste and set aside
The Carrots Instructions
  1. Cook the carrots in a medium hot pan with a generous amount of olive oil, colour well until caramelised and begins to soften.
  2. Place in a medium hot oven and continue to cook until soft.
  3. Spread a generous amount of the hummus over the centre of a warmed plate.
  4. Warm the chickpeas, sundried tomatoes and a couple of tablespoons of the chermoula in the carrots pan until just warm.
  5. Place the carrots on top of the hummus before spooning over the tomatoes, chickpeas and chermoula.
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