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Fresh Thyme Hummus with Roasted Carrots and Chimichurri Sauce

Course Salad
Cuisine Greek
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2

Ingredients

For the hummus:

  • 400 gr/2 cups of cooked chickpeas
  • 1 tbsp of tahini
  • 1 tsp of fresh lime juice
  • 2 cloves of garlic
  • A pinch of oregano
  • A pinch of fresh thyme
  • A pinch of salt
  • 3 tbsp of olive oil
  • ½ cup of water

For the roasted carrots:

  • 5-6 medium sized carrots
  • 6-8 sprigs of thyme
  • A pinch of salt
  • A pinch of smoked paprika
  • 1 clove of garlic
  • 1 tbsp of olive oil

For the chimichurri sauce:

  • 2 tbsp of olive oil
  • 2 tbsp of vinegar
  • 1 tsp of chopped spring onions
  • 1 tsp of chopped parsley
  • 1 tsp of chopped fresh thyme
  • 1 tsp of dry oregano
  • 1 clove of finely chopped garlic

Instructions

  1. Cut the carrots in 4 pieces, cutting them into strips (the long way, they should look like big french fries)

  2. Place them in a baking tray and toss them around with the thyme, salt, paprika, finely chopped garlic and olive oil.

  3. Bake in the oven, set to 400 F, for about 40 minutes.

  4. While the carrots are being cooked you can prepare the hummus and the chimichurri sauce.

  5. Let’s start with the hummus.

  6. Put all the ingredients for the hummus, mentioned above, in a blender and blitz until smooth - it should take about a minute. 

  7. Now when your hummus is ready, leave it covered with cling film, so it doesn’t become dry while the carrots are cooking. Keep it in the fridge - the hummus is delicious when a bit cold.

  8. To prepare the chimichurri sauce, you need to mix all of the ingredients in a small plate until well combined. 

  9. Now, when the carrots have been taken out of the oven, you are ready to serve.

  10. Start with the hummus and top it up with the roasted carrots, some cooked chickpeas, a wedge of lime and pour some of the chimichurri sauce over your plate. Adding some paprika powder on top is optional, but trust me it really enhances the flavour of the hummus.