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Dukkah roasted carrots with green tahini sauce and zucchini miso hummus

FODMAP friendly, gluten free, grain free, vegan
Print Recipe
Servings 4 people

Ingredients
  

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

OPTIONAL EXTRAS:

  • Toasted almonds chopped
  • Cucumber ribbons
  • Olive oil and lemon juice for drizzling

Instructions
 

METHOD:

  • 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.