Ingredients
| 8 table carrots | |
| 1 bunch purple baby carrots | |
| 1 bunch yellow baby carrots | |
| 2 tablespoons extra virgin olive oil | |
| CRISPY CHICKPEAS | |
| 1 x 400g can chickpeas, drained | |
| ¼ cup extra virgin olive oil | |
| HUMMUS | |
| 1 x 400g can chickpeas, drained (reserve the liquid) | |
| 50g tahini | |
| 10g garlic | |
| 1 heaped teaspoon ground cumin | |
| ½ teaspoon salt | |
| a pinch ground white pepper | |
| juice of ½ lemon | |
| 30ml olive oil | |
| SHERRY VINEGAR CARAMEL | |
| 20ml water | |
| 60g sugar | |
| 1 teaspoon honey | |
| 60ml sherry vinegar | |
| TO SERVE | |
| flat-leafed parsley, roughly chopped |
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Instructions
| 1. | Heat the oven to 220°C |
| 2. | Cut the table carrots into batons, wash and trim the baby carrots. |
| 3. | Coat the carrots with oil and season with salt and pepper to taste. |
| 4. | Put into an oven dish and bake for 15 minutes or until tender. |
| 5. | CRISPY CHICKPEAS |
| 6. | Heat the oven to 220°C. |
| 7. | Put a layer of paper towels onto a tray, place the chickpeas on top and roll gently to remove as much moisture as possible – this makes sure the chickpeas are nice and crispy after roasting. |
| 8. | Transfer the chickpeas to a mixing bowl and coat with the olive oil and a pinch of salt. |
| 9. | Put onto an oven tray and bake for 20-30 minutes or until crispy. |
| 10. | HUMMUS |
| 11. | Place all ingredients except the olive oil into a food processor and blend until smooth. |
| 12. | Slowly drizzle in the olive oil (use the reserved chickpea liquid to adjust the thickness if necessary). |
| 13. | SHERRY VINEGAR CARAMEL |
| 14. | Combine the water, sugar and honey in a small saucepan. |
| 15. | Bring to the boil and cook until it starts to turn amber in colour. |
| 16. | Remove from the heat and add the sherry vinegar – take care as the caramel will bubble vigorously. |
| 17. | Put back onto a gentle heat and simmer until combined. |
| 18. | Set aside at room temperature until needed. |
| 19. | TO SERVE |
| 20. | Spread the hummus in a serving bowl. |
| 21. | Arrange the carrots in the centre and drizzle with sherry vinegar caramel. |
| 22. | Sprinkle over the crispy chickpeas and chopped parsley. |
Food and recipe styling Rob Hope-Ede / Photography Tony Nyberg