Spiced Carrots with Hommus

Spiced Carrots

Why is it that things in miniature are so appealing?

These weeks baby carrots were no exception and the thought of cutting them in any way and destroying that appeal was just not an option!

I put together a lovely vegetarian lunch that showcases just how beautiful they are

Spiced Carrots

Spiced Carrots with Hommus

1 Bunch baby carrots

1 teaspoon coriander seeds

1 teaspoon chilli flakes

1 teaspoon cumin seeds

Dash cinnamon

Salt and Pepper

Juice of half an orange

For the Hommus

I can drained chick peas

1/4 cup olive oil

3 cloves garlic

Juice 1 lemon

Salt and Pepper

METHOD

Peel the baby carrots and blanche in salted water boiling water for 3 minutes. You still want them to have crunch.

While that is happening prepare the hommus.

In a food processor place all the ingredients for the hommus except the salt and pepper. Blitz until a nice paste forms. Taste then season with salt and pepper as desired.

Drain the blanched carrots.

In a mortar and pestle add the spices and grind to a semi chunky blend.

In a medium fry pan add 1 tablespoon of olive oil and the spice blend to release the fragrances of the spices.

Add the blanched carrots and toss to coat.

At this stage add a knob of butter to make the carrots glossy and add the juice of half an orange for sweetness.

Serve the carrots with the hommus for a perfect light weekday lunch.

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