Hummus Plate with Cumin-Roasted Carrots

Hummus Plate with Cumin-Roasted Carrots


Two 1-pound bunches of small carrots, greens attached
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
4 teaspoons toasted sunflower seeds
2 teaspoons extra-virgin olive oil

1 small clove garlic, minced
1/2 teaspoon salt
One 15-ounce can no-salt-added chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground cumin
3 tablespoons water


For the carrots: Preheat the oven to 450 degrees.

Cut the greens off the carrots, leaving about 1 inch of stem attached. Reserve about 1/4 cup of the greens; wash and/or coarsely chop them to use as a garnish.

Peel the carrots; cut any large ones in half lengthwise. Place the carrots on a baking sheet. Drizzle with the olive oil; sprinkle with cumin, salt and pepper; then toss to coat evenly. Roast until tender-firm and a little shiny, about 20 minutes. (For more of a roasted look, allow 10 to 20 more minutes’ oven time.) Let the carrots cool slightly, then drizzle them with the lemon juice.

Meanwhile, make the hummus: Use the flat side of a chef’s knife to repeatedly mash together the garlic and salt, forming a coarse paste. Transfer it to a food processor; add the chickpeas, tahini, lemon juice, extra-virgin olive oil, cumin and water; puree until smooth.

To serve, smear each of 4 serving plates with hummus (a heaping 1/3 cup on each). Arrange the roasted carrots on top; they may be served warm or at room temperature. Sprinkle with sunflower seeds, then drizzle each portion with 1/2 teaspoon of the extra-virgin olive oil. Garnish with the reserved greens.

Makes 4 servings

Per serving: Calories 310; Total Fat 15g (Saturated Fat 2g); Cholesterol 0mg; Sodium 590mg; Total Carbohydrates 37g; Dietary Fiber 10g; Protein 9g

*Photo Credit Deb Lindsey

Copyright 2016 Ellie Krieger All rights reserved

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