Pic From The Guardian
2021 Week 5 Newsletter
Recipe Adapted From The Guardian
Adding in the liquid (aguafaba) from the can of chickpeas as well as a bit of extra water results in a hummus that is very delicate and light in texture. It is the perfect pairing for these spiced roasted carrots (a bit fave in my household)
~Rae
1 bunch carrots, trimmed, peeled, and left whole or cut in half
handful toasted pistachios, roughly chopped
handful cilantro leaves, roughly chopped
sea salt and black pepper
Whipped hummus
1 can (150g) chickpeas, with liquid
2 cloves garlic, chopped
Juice of 1 lemon
1/3 cup tahini
¼ – ½ cup water
sea salt and black pepper
Za’atar oil
1 tbsp za’atar
2 tbsp extra virgin olive oil
sea salt
1/8 tsp red chilli flakes
Preheat the oven to 400F.
Place the carrots on a baking tray, drizzle them with oil and season with sea salt and black pepper. Roast for 20 minutes or until soft and golden. Remove from oven and set aside to cool slightly.
Meanwhile add the chickpeas, chickpea liquid, garlic, lemon and tahini to a blender or food processor. Whizz on high speed for two minutes or so, until emulsified and smooth. Add water, a tablespoon at a time, until the hummus is super smooth and light. Season with sea salt and black pepper. Taste and add more lemon juice, if needed.
Whisk together all the ingredients for the za’atar oil.
Spread some of the hummus on a serving plate. Top with the roasted carrots, and drizzle over the za’atar oil. Season everything with sea salt and black pepper and scatter with pistachios and cilantro.