Caramelised Onion Hummus with Roasted Rainbow Carrots
Hummus – is there anything it doesn’t go with? Well, now we can add rainbow carrots to the long list of this dip’s perfect pairings, not forgetting some delicious Nairn’s Gluten Free Oatcakes on the side.
Credited to: Nairn's
Kcal:
Difficulty: Pretty easy
Serves 4
10 mins prep
30 mins cooking time
Ingredients
- 1 can chickpeas – drained and rinsed
- 2 tbsp Olive oil
- 1 red onion
- 2 garlic cloves
- 1 tsp maple syrup
- Salt & pepper to taste
- 1 heaped tsp light tahini
- Juice from ½ lemon
- 2-4 tbsp water
- 150g rainbow carrots
- Sea Salt and pepper
- Olive oil
- Nairn’s oatcakes for dipping
Method
- Preheat the oven to 180°c and place the carrots onto a baking tray, with a drizzle of olive oil and pinch of salt and pepper. Pop this into the oven to roast for around 30 minutes.
- Meanwhile, finely slice the onion and add this to a pan with a little olive oil. Bring the heat to medium and cook the onion until softened. Add in the garlic and continue to cook. Once the onion is starting to crisp and caramelise, pour in the maple syrup and cook for a few more minutes. In a food processor, combine all of the hummus ingredients and blend until super smooth and creamy.
- To serve, start by layering your hummus, then top with the roasted carrots and a garnish of pomegranate seeds and fresh herbs. Serve with your favourite Nairn’s oatcakes (we love our organic oatcakes for this) for dipping and enjoy!
