- 500 g carrots, peeled and cut into chunks
- 3 - 4 garlic cloves, unpeeled
- 4 T extra virgin olive oil, plus extra for moistening
- 1 x 400 g can chickpeas
- 1⁄4 cup tahini
- 2 T lemon juice
- 1⁄4 cup water
- 1⁄2 t ground cumin
- 1⁄2 t ground ginger
- 1⁄4 t ground coriander
- 1⁄4 t chilli powder
- Ground allspice, a good pinch
- Sea salt and freshly ground pepper, to taste
- Microcoriander, for sprinkling
- Flatbreads, for serving
- For the Moroccan pickled carrots:
- 2⁄3 cup white wine vinegar
- 7 T water
- 4 T sugar
- 1⁄2 t salt
- 1 1⁄2 t white mustard seeds
- 2 bay leaves
- 4 cloves
- 1 T harissa paste
- 400 g Woolworths rainbow carrots, peeled and shaved into strips
Preheat the oven to 220°C. Moisten the carrots and garlic with olive oil.
Turn onto a baking tray lined with baking paper. Roast for 20 minutes, or until tender and just starting to catch.
Process the carrots, garlic, chickpeas, tahini, lemon juice, water and spices in a food processor. Gradually add the olive oil and process until smooth. If necessary, thin down with a little more water or oil. Season to taste. Turn onto a platter, flatten and sprinkle with the coriander. Add the pickled carrots and serve with warm wedges of flatbreads.
To make the pickled carrots, place the vinegar, water, sugar, salt, mustard seeds, bay leaves and cloves in a small saucepan and bring to the boil. As soon as the mixture boils, turn off the heat and add the harissa paste. Stir well and pour over the carrots while still hot. The liquid should cover the carrots entirely. If you are pouring it into an airtight container, make sure to submerge the carrots in the liquid. Cool and allow to stand overnight.
Cook's note: “I came across the hummus on an excellent blog, Kitchn. And the pickles are from Honey and Co by Sarit Packer and Itamar Srulovich, currently my most-used cookbook. I’ve made other versions where the whole spices are pan-roasted and ground, but this one – slightly adapted from the original – is easier and delicious.” - Phillipa Cheifitz