Dukkah Roasted Carrots with Tahini Hommus and Salsa Verde

December 05, 2019

Dukkah Roasted Carrots with Tahini Hommus and Salsa Verde

What is Christmas lunch without all the trimmings…they really are the unsung heroes! Not only is this recipe a great option for Christmas day, but will also be a definite crowd-pleaser at your next summer BBQ. Each component can be prepared ahead of time, so all you have to do on the day is assemble everything and dig-in!

Feel free to use either our Original or Chilli Dukkah, and Hulled or Unhulled Tahini, both add a delicious aromatic and nutty flavour to the dish.  

Don’t forget to share your creations on Facebook or Instagram by tagging us @goodiesandgrains #goodiesandgrains

Serves: 4 (as a side) | Time: 30-45 minutes

Ingredients

Carrots:

500g rainbow carrots

½ tbsp. olive oil

2 tsp Goodies Honey

1 tbsp. Goodies Dukkah

Pinch of sea salt

Tahini Hommus:

1 can chickpeas

1 lemon, juiced

2 garlic cloves, crushed

1 ½ tbsp. Goodies Tahini

½ tsp cumin

½ tsp sea salt

1 ½ tbsp. olive oil (add more if too dry)

Salsa Verde:

1/3 cup parsley leaves

¼ cup coriander leaves

1 garlic clove, crushed

1 tsp capers

1 tbsp. olive oil

1 ½ tbsp. Goodies Tahini

1 lemon, juiced

salt and pepper, to taste

Method

  1. Preheat your oven to 200°C
  2. Remove the green tops from the carrots and place them on the lined baking tray
  3. Coat with olive oil, honey, dukkah and sea salt
  4. Roast for 20-25 minutes, or until tender
  5. For the hommus, place all ingredients in a food processor and blend until smooth, set aside for later
  6. For the salsa verde, place all ingredients in a food processor and blend until smooth, set aside for later
  7. To assemble, spread a layer of hommus onto your serving plate, and carefully lay the carrots on top. Spoon some of the salsa verde on top (leave the rest to be served in a side dish) along with some more dukkah and a drizzle of olive oil

 

 

 

 



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