Ingredients
1 lb carrots, peeled and cut into sticks
1 can (15 oz) chickpeas, drained and rinsed
4 tbsp tahini
4 tbsp olive oil
Juice of 1 lemon
3 garlic cloves
2 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1/2 cup cooked quinoa (can substitute couscous or bulgur)
1/4 cup chopped fresh parsley
1 cucumber, diced
2 cherry tomatoes, halved
1 tbsp kalamata olives, sliced
1/4 cup roasted red peppers (optional)
Instructions
Preheat oven to 400°F (200°C)
Toss carrot sticks with 2 tbsp olive oil, cumin, smoked paprika, salt, and 1 tsp garlic. Spread on a baking sheet and roast for 18-20 minutes until tender and caramelized
In a food processor, combine roasted carrots, chickpeas, remaining 2 tbsp olive oil, tahini, lemon juice, and remaining garlic. Blend until smooth, adding water (1 tbsp at a time) if needed
Place cooked quinoa in a bowl. Top with carrot hummus
Arrange diced cucumber, tomatoes, olives, roasted peppers, and fresh parsley around the bowl
Drizzle with olive oil and optional pomegranate molasses for a sweet tang
Notes
Swap quinoa with brown rice or farro
Add grilled zucchini for extra flavor
Store leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 20
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 5000mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg