In our kitchen this would be an light mid week dinner or perhaps something to nibble with friends whilst the BBQ is cranking. Either way its full of goodness and packed with flavour, give it a try yourself and see.
YOU WILL NEED
For the Carrots
1 big bunch of fresh spring carrots
¾ sachet of Wild Fennel Co. Root Vegetable Seasoning
Olive OIl
Salt & Pepper
For the Hummus
1 can of chickpeas
¼ cup fresh lemon juice (1 large lemon)
¼ cup tahini
1 small clove of minced garlic
1 tablespoons of extra-virgin olive oil, plus a bit extra for serving
salt to taste
2-3 tbsp of iced cold water
¼ sachet Wild Fennel Co. Root Vegetable Seasoning
½ cup of Pumpkin seeds
TO MAKE - Carrots
Pre heat the oven to 200 degrees Celsius.
Peel and trim the carrots and lay in a roasting dish
Drizzle with olive oil and ¾ sachet of Wild Fennel Co. Root Vegetable Seasoning, salt & pepper.
Bake at 200 degree Celsius for about 30 minutes or until cooked through.
TO MAKE - Hummus
In a food processor combine the lemon juice and tahini, blend for 1 minute, scrape the sides and blend for one more minute. Add the garlic, salt and olive oil and blend for 30 seconds.
Drain the can of chickpeas and rinse with fresh water, add to the food processor and blend for one minute until smooth. Next add the iced cold water a tbsp at a time whilst the food processor is running stop adding the water when you get to the consistency you want.
Lightly toast the pumpkin seeds with and scatter on top with a drizzle of olive oil and a sprinkle of Wild Fennel Co. Root Vegetable seasoning. Serve on a large sharing plate with the roasted carrots.
