Roasted Baby Carrots with Barley, Carrot Hummus and Hazelnuts
Roasted Baby Carrots with Barley, Carrot Hummus and Hazelnuts
A great entrée or starter to serve for friends in the cooler months. The hummus and barley can be made the day before and brought to room temperature before serving. Warm pita is recommended to mop everything up and enjoy all the tastes and textures.
Roasted Baby Carrots with Barley, Carrot Hummus and Hazelnuts
Serves 4-6 • Prep 20 mins • Cook 50 mins
Key Ingredient
Pomegranate, Sumac + Thyme dressing
Ingredients
100g pearl barley
2 bunches mixed baby carrots, trimmed, scrubbed and halved lengthways
400g canned chickpeas, drained and rinsed
2 garlic cloves, finely grated
2 tsp cumin seeds
½ tsp chilli flakes
Finely grated rind of ½ orange
¼ cup olive oil
1 small red onion, thinly sliced on a mandolin
2 tbs lemon juice
½ cup chopped roasted hazelnuts
2 tbs roasted sesame seeds
Mint and parsley leaves, to serve
Carrot Hummus
4 carrots (about 800g), peeled and coarsely chopped
2 tbs olive oil
400g canned chickpeas, drained and rinsed
½ cup extra virgin olive oil
⅓ cup tahini
⅓ cup lemon juice
2 garlic cloves, finely grated
Finely grated rind of 1 lemon
Method
1 Preheat oven to 220C, fan-forced. For carrot hummus, spread carrots out over an oven tray lined with baking paper, drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20-22 mins until golden and tender. Set aside to cool. Place the carrots, chickpeas, extra virgin olive oil, tahini, lemon juice and zest and garlic in a food processor and process until smooth. Season to taste.
2 Cook barley in a medium saucepan of water for 22-25 mins until tender. Drain. Set aside to cool.
3 Toss baby carrots, chickpeas, garlic, spices, orange rind and olive oil in a large bowl, season with salt and pepper and spread on a large oven tray lined with baking paper. Roast for 20-25 mins until golden and tender.
4 While carrots are roasting, combine onion and lemon juice in a bowl, season with salt and pepper and set aside for 10 mins to pickle.
5 Place barley, hazelnuts and sesame in a bowl. Add 2 tbs dressing, season with salt and pepper and toss to combine.
6 To serve, spread some of the carrot hummus over a large platter, top barley mixture, roast carrots and pickled onion. Scatter with herbs and drizzle with extra dressing to serve
KITCHEN TIP: This recipe makes a big batch of carrot hummus. It keeps well refrigerated for up to two weeks and it’s great to have on hand for when friends pop over. Serve with crudités and warm bread or use for quick mid-week dinner with crispy spiced lamb and fresh pita for a twist on Hummus B'lahmeh.
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