Smokey Roast Carrot and Harissa Houmous
PREP TIME 10 minutes
COOK TIME 0 minutes
TOTAL TIME 10 minutes
NUTRITIONAL FACTS
Calories:
| Amount per Serving* | |
| Total Fat | g |
| Saturated Fat | g |
| Trans Fat | g |
| Cholesterol | mg |
| Salt | mg |
| Carbohydrates | g |
| Fibre | g |
Whipped feta Christmas canapés on ZENB crackers, topped with apple, honey, and thyme for a festive appetizer.
INGREDIENTS
- 400g carrots, peeled and cut into quarters
- 2tsp cumin seeds
- 1tbsp olive oil
- 2tbsp extra virgin olive oil
- 350g cherry tomatoes, halved
- 1 x 400g can chickpeas, drained
- 3 tbsp tahini
- Juice 1 lemon
- 2 tbsp harissa paste
INSTRUCTIONS
1.Preheat the oven to 200C/fan 180C/gas 6. Place the carrots on a roasting tray and toss with the olive oil and cumin seeds. Season with a pinch of salt and ground black pepper. Place in the oven and roast for 25 – 30 minutes until tender and golden.
2.In another baking tray add the cherry tomatoes and toss with a tablespoon of extra virgin olive oil and season with salt and ground black pepper. Roast alongside the carrots until really softened and collapsed with a lovely jammy like texture.
3.Place the roasted carrots in a food processor with the chickpeas, tahini, lemon juice, harissa, remaining extra virgin olive oil, a pinch of salt and some ground black pepper. Blitz until smooth and creamy adding a little cold water to loosen.
4.Spoon the houmous onto ZENB crackers and serve topped the roasted cherry tomato halves.
Tasty Tips
Roast to Perfection: Ensure carrots are golden and caramelized for the richest, sweetest flavor.
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Perfect for Christmas Eve, holiday cocktail parties, or as a hearty starter on Christmas Day.
