Dukkah roasted carrots with green tahini sauce and zucchini miso hummus
FODMAP friendly, gluten free, grain free, vegan
Servings: 4 people
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.