roasted carrots with hommus and pistachio dukkah

prep time

cook time

number of serves

what you’ll need

2 bunches Dutch carrots, tops reserved and carrots scrubbed
2 tablespoons extra-virgin olive oil
2 tablespoons honey
Flaked salt, to season
Freshly ground black pepper, to season
2 × 200 g NUFFIN hommus

pistachio dukkah

¼ cup pistachios
2 teaspoons sesame seeds
½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon sumac

carrot top dressing

1 cup carrot tops
¼ cup extra-virgin olive oil
½ lemon, zest and juice
1 tablespoon honey

let’s get into it

Preheat the oven to 220°C. Line a baking tray with baking paper.

Roast

If the carrots are large, halve them lengthways and place them on the prepared tray. Drizzle with olive oil and honey, then season with salt and pepper. Toss to coat.

Roast for 25–30 minutes, or until tender with caramelized edges.

Toast

Meanwhile, make the pistachio dukkha. Heat a small pan over medium heat and add the pistachios, sesame seeds, coriander seeds, cumin seeds and fennel seeds. Toast for 2–3 minutes, stirring frequently, until fragrant.

Blend

Transfer the toasted mixture to a mortar and pestle and roughly crush. Stir through the sumac and a pinch of salt.

To make the carrot-top dressing, place the carrot tops, olive oil, lemon zest, lemon juice, honey and a pinch of salt into a small blender. Blend until vibrant and fragrant, then set aside.

Serve

To serve, spread the hommus generously over a large serving platter.

Arrange the roasted carrots over the hommus.

Spoon over the carrot-top dressing and finish with a generous sprinkle of pistachio dukkah

watch video