Difficulty
Easy
Serving portions
6
500 g carrots
200 g boiled chick peas
60 g tahina
1 teaspoon Bauer Vegetable Dadocrema
juice of 1 lemon
2 garlic cloves
2 teaspoons brown sugar
extra virgin olive oil
salt
For the dukkah
50 g toasted hazelnuts
50 g sunflower seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon turmeric
1 teaspoon hot paprika
flatbread or pitta bread to serve
For the dukkah
Finely grind the cumin and coriander with a mortar and pestle.
Coarsely blend the hazelnuts and sunflower seeds in a processor without reducing to a powder.
Mix together all the ingredients of the dukkah and put aside.
For the hummus
Trim and peel the carrots, wash and dry.
Place them in a bowl and season with 2 tablespoons of oil, a pinch of salt and the sugar, massaging them with your hands to distribute the dressing.
Arrange on an oven tray lined with baking paper together with the peeled garlic cloves and cook at 200 °C for 35-40 minutes until fork tender.
Leave the carrots to cool then slice into rounds and blend with the Vegetable DADOCREMA, the chick peas, the tahina, the lemon juice, 2 tablespoons of oil and around 30 ml of lukewarm water (or as much as it takes to obtain a creamy consistency).
Transfer the hummus into a bowl and pour over around 1/3 of the dukkah, completing with a drizzle of oil. Serve with flatbread toasted in a non-stick pan for 1 minute per side and cut into wedges.
