Roasted Carrot Lentil Hummus (Print Version)
Tender carrots, tangy lentils, and creamy hummus create a hearty, vibrant dish with bold flavors.
# Ingredients:
→ Roasted Carrots
01 -
3 large carrots, sliced into thick coins
02 -
1 large shallot, thinly sliced
03 -
2 tablespoons olive oil
04 -
1 teaspoon maple syrup or honey
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon ground cumin
07 -
1/4 teaspoon ground cinnamon
08 -
1/2 teaspoon kosher salt
→ Lentil Salad
09 -
1 cup dry French lentils
10 -
Kosher salt, to taste
11 -
2 tablespoons olive oil
12 -
2 tablespoons red wine vinegar
13 -
1 teaspoon Dijon mustard
14 -
3 medjool dates, pitted and finely chopped
15 -
1/4 cup castelvetrano olives, pitted and chopped
16 -
1/4 cup salted roasted almonds, chopped (optional)
17 -
1/4 cup flat-leaf parsley, finely chopped
18 -
2 tablespoons fresh mint, chopped
→ To Serve
19 -
Hummus, for serving
20 -
Extra olive oil, for drizzling
# Steps:
01 -
Preheat the oven to 200°C. Position a rack in the centre. In a large bowl, toss sliced carrots and shallot with olive oil, maple syrup or honey, smoked paprika, ground cumin, cinnamon, and salt until evenly coated.
02 -
Spread the seasoned carrots and shallot in a single layer on a baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until carrots are tender and caramelised.
03 -
Bring approximately 1 litre of salted water to a boil in a medium saucepan. Add dry French lentils, reduce heat to a simmer, and cook for 20 to 25 minutes until just tender but not falling apart. Drain any excess water and allow lentils to cool slightly.
04 -
Transfer cooled lentils to a bowl. Stir in olive oil, red wine vinegar, Dijon mustard, chopped dates, castelvetrano olives, chopped almonds (if using), parsley, and mint. Season with kosher salt to taste and mix gently until ingredients are well combined.
05 -
Spread a generous layer of hummus onto serving plates. Top with lentil salad and arrange roasted carrots and shallot over the top. Finish with a drizzle of olive oil before serving.
# Notes:
01 -
For a vegan option, use maple syrup instead of honey.
02 -
The salad can be served warm or at room temperature.