Sticky Harissa Carrots with Hummus


  1. Pre-heat the oven to 200c fan. Chuck the carrots into a baking tray and add ½ the oil and a good pinch of salt. Toss together and roast for 25 minutes until nearly cooked through. If you are using massive carrots, cut them into quarters, lengthways before cooking.
  2. Meanwhile, mix the rose harissa together with the honey and remaining oil. Drizzle three quarters over the carrots. Toss together and roast for another 5-6 minutes or until sticky.
  3. To make the hummus, drain the chickpeas and reserve the chickpea water. Chuck the chickpeas, garlic, lemon, tahini, a generous pinch of salt and 100ml of the chickpea water into a blender. Blitz until smooth. If it is too thick add another 20ml of the chickpea water.
  4. To serve, swirl the hummus onto a plate. Pile the carrots in the middle and drizzle over the remaining harissa. Garnish with the pine nuts and coriander. Serve immediately.


Serves 4 as a side

500g peeled carrots, cut in half lengthways
2 tbsp olive oil
1 ½ tbsp rose harissa
1 tbsp runny honey
400g tin chickpeas, drained
2 cloves garlic
The juice of ½ a lemon
100ml tahini
10g toasted pine nuts
A small handful of finely chopped coriander leaves

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