Hummus & Roasted Dutch Carrots
with Zesty Almond Topping
- Almond
- Sesame
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
- Eggs
Whip up this classic combo of hummus and carrots to serve at your next gathering or even to just enjoy as a snack. The zesty roasted almond topping adds a welcome crunch to complement the hummus' creaminess.
Ingredients
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Hummus
(Contains: Sesame; May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)
1
Dutch Carrots
1
Lemon
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Trim green tops from Dutch carrots and scrub them clean (halve any thick carrots lengthways). • Slice lemon into wedges. Roughly chop roasted almonds.
• Place carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 15-20 minutes.
• Spread hummus on the bottom of serving plate. • Top with roasted Dutch carrots. Squeeze over some lemon juice and garnish with almonds. • Serve with any remaining lemon wedges. Enjoy!
