Roast Carrots with Populate Hummus and Green Tahini
Prep time: 45mins. Cook time: 15mins
4-6 as a side
This incredible vegetable dish is a serious showstopper. Not only does it look and taste amazing but it's packing some serious gut health benefits with a sneaky serving of our Populate Body Glue in the hummus.
For the Green Tahini Sauce: 1 medium bunch flat leaf parsley 1 bunch coriander (or just one large bunch of parsley if aren’t a fan of coriander) 2 cloves garlic 50g preserved lemon 2-3 tbsp Organic Tahini 2 tbsp organic extra virgin olive oil 2 tbsp water Juice of 1 lemon 1 tsp Fennel Seeds Sea salt flakes and pepper to taste
Optional Extras: Toasted flaked almonds Toasted sesame seeds Extra parsley Olive oil and lemon juice for drizzling
Preheat the oven to 200c. Pop the carrots on a baking tray lined with baking paper then coat them with olive oil, honey and salt.
Place the carrots in the oven for 15-20 minutes or until crispy and cooked through.
While the carrots are roasting let's make the hummus. Add all the ingredients for the hummus to a blender or thermomix and process until a hummus consistency forms. You may need to add extra psyllium husk to thicken the mixture, just see how you go.
Now pop all the ingredients for the green tahini in a blender / thermomix and process until a smooth green sauce forms, adjusting the water for consistency.
To assemble, spread hummus over your serving plate and top with the carrots. Garnish with the green tahini sauce and any of the optional extras listed above.
TIP - to save time, you can use traditional hummus.
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