Roasted Carrots Over Lentil Hummus and Lemon Yogurt Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
  • 3 pounds carrots
  • 2 whole cloves garlic, lightly crushed
  • 1 teaspoon dried thyme
  • ½ teaspoon salt, plus extra to taste
  • ⅓ teaspoon black pepper, plus extra to taste
  • ¼ cup + 4 tablespoons olive oil, divided
  • 1 cup uncooked red lentils
  • ¼ cup tahini
  • 1 ½ teaspoons garlic paste, divided
  • 3 tablespoons lemon juice, divided
  • ½ teaspoon ground smoked paprika
  • ¼ teaspoon ground cumin
  • 1 cup Greek yogurt
  • ¼ cup pomegranate seeds, to serve
  • 2 tablespoons toasted pine nuts, to serve
  • 2 tablespoons fresh cilantro, to serve
  • ½ teaspoon sumac, to serve
Directions
  1. Preheat the oven to 375 F.
  2. Peel and cut the carrots lengthways in half, or into quarters if they are particularly large.
  3. Add the carrots to a large oven tray along with 2 cloves garlic, dried thyme, salt and pepper, to taste, and 3 tablespoons olive oil.
  4. Place into the oven to roast for 45 to 50 minutes, until the carrots are soft and turning brown at the edges.
  5. Meanwhile, heat up a large pan of water and cook the red lentils for 10 minutes, or according to instructions, until soft.
  6. Drain and then set the lentils aside to cool.
  7. Add the lentils to a food processor along with the tahini, ¼ cup olive oil, 1 teaspoon garlic paste, 2 tablespoons lemon juice, smoked paprika, cumin, ½ teaspoon salt, and ⅓ teaspoon black pepper.
  8. Blend the ingredients to form a slightly textured hummus; add a tablespoon or two of water if needed to loosen the mixture a little.
  9. In a medium sized bowl, combine together the yogurt with 1 tablespoon lemon juice, 1 tablespoon olive oil, ½ teaspoon garlic paste, and salt and pepper, to taste.
  10. Serve the roasted carrots warm, on top of the red lentil hummus and with the lemon yoghurt, topped with the pomegranate seeds, pine nuts, cilantro, and sumac.