- 500g Fresh or Shop bought hummus (Click here for my favourite brand
- 450g Baby Carrots Scrub clean, leave tops on.
- 1 Tbsp Olive oil
- 1 Tsp Sea Salt
- 1 Tbsp Za'atar
- 1 Tbsp Pine nuts
- 1 Tbsp Water
Crispy Chickpeas
- 1 Tin Chickpeas
- 1 Tbsp Olive Oil
- 1 Tsp Sea Salt
- 1 Tbsp Smoked Paprika
Garnish
- 1 Bunch Thyme
- 1 Punch Curly Leaf Parsley
- 1 Tbsp Pomegranate Seeds
- Zest of 1/2 Lemon
- Preheat oven to 200 Degrees. Prepare the carrots, give them a scrub and trim the pointy ends, but leave on a small amount of the stalks. Put them in a shallow baking tray. Top them with the olive oil, Za'atar, Pine nuts, sea salt and water.
- Roast them for 50-60 minutes or until they are butter soft (check using a knife)
- In the meantime drain the chickpeas put them in a shallow baking tray. Top with the olive oil, Smoked Paprika and salt.
- Add to the oven and roast for 45 minutes they should be dry and crispy. Set aside and leave them to cool uncovered.
- Let everything cool to room temperature.
- Just before serving pour the hummus into a flat shallow serving dish. Make a shallow well in the centre using the back of a tablespoon. Stack the carrots in the well, be sure to scrape the bottom of the tin and spoon over all the crispy Za'atar that gets stuck to the pan.
- Sprinkle over as many of the crispy Chickpeas as you want followed by the leaves of the thyme, finely chopped curly parsley, pomegranate seeds and lemon zest. Voila....The end result should be something rather beautiful!
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