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I’ve demonstrated before (on Instagram, in my cookbook) that I love a good dukkah roasted carrot salad. I also tried to demonstrate my love for hummus in my cookbook, but I ended up inadvertently making baba ganoush. So today is a groundbreaking day for my FODMAP self: I’ve made zucchini hummus.
Don’t get me wrong, the dukkah carrots are delicious. Obviously. What else but delicious would be the result of roasting carrots with dukkah and honey (or maple syrup?) However, the star of the day here is really the zucchini hummus.
ZUCCHINI HUMMUS TALK
For those without too many dietary restrictions, you may be wondering: why not regular hummus? Regular hummus, my dear friends, is basically a FODMAPpers worst nightmare, with the primary ingredients being legumes and garlic. It’s basically a textbook ‘what not to eat’ on the FODMAP diet. If you’re ok with regular hummus skip right ahead, but if not, this FODMAP friendly hummus is for you.
Zucchini, being bland and watery as it is, makes an excellent base for hummus. It takes on the flavours of the tahini and spices excellently. It is thickened up really well by the psyllium husk, and so good you can get away unscathed by serving it. If you’re up for it, you can try adding some garlic infused oil to spice it up a bit. I generally don’t find this makes a huge difference, but each to their own.
Enough about hummus now, let’s talk salad. The salad is FODMAP friendly, vegan, and gluten free. You can substitute the hummus for coconut yoghurt, or omit the green sauce.
Dukkah roasted carrots with green tahini sauce and zucchini miso hummus
FOR THE ZUCCHINI HUMMUS:
- 500 g zucchini peeled (about 3 large)
- 4 tablespoons tahini
- 1 tablespoon light miso paste I used genmai
- 1-2 tablespoons olive oil
- 1-2 tablespoons lemon juice to taste
- 50 g preserved lemon about 1 medium – large piece, roughly a large lemon quarter
- 1 tablespoon ground cumin
- 2 teaspoons cumin seeds
- 1 teaspoon sea salt
- Generous freshly cracked pepper
- 1-2 teaspoons psyllium husk
FOR THE CARROT SALAD:
- 500 g dutch baby carrots
- 1/2 tablespoon oil
- 1/2 tablespoon honey substitute maple syrup for a vegan option
- 2 tablespoons dukkah
- Sea salt to taste
FOR THE GREEN TAHINI SAUCE (optional)
- 1 medium bunch flat leaf parsely
- 1 medium bunch coriander or just one large bunch parsley
- 50 g preserved lemon
- 2-3 tablespoons tahini
- 2 tablespoons vegetable oil
- 2 tablespoons water plus extra, if you like a thin sauce
- Juice of 1 lemon or lime
- 1 teaspoon fennel seeds optional
- 2 teaspoons dukkah optional
- Sea salt flakes and pepper to taste
- Toasted almonds chopped
- Cucumber ribbons
- Olive oil and lemon juice for drizzling
- Preheat the oven to 200 degrees, and line a baking tray with baking paper. Lay the carrots on the baking paper, and coat them with the oil, honey, dukkah and salt.
- Place the ingredients for the hummus in a high powered blender and process until a hummus consistency forms. For specific hummus instructions, click the hummus link above.
- Place the ingredients for the green tahini in a high powered blender and process until a smooth green sauce forms, adjusting water for consistency. For full green tahini instructions, click the green tahini sauce recipe above.
- Place the carrots in the oven for 15-20 minutes or until crispy and cooked through.
- To assemble, spread a layer of hummus across the bottom of your serving plate, and lay the carrots on top. Finish with the leftover dukkah from the oven tray, a squeeze of lemon, some olive oil, and the green tahini sauce, if you're using it.