Main Course
Gochujang Roast Carrots with Creamy Hummus, Crispy Chickpeas & Pistachios
Ingredients
Roast Carrots
- 500 g carrots
- 2 tbsp gochujang paste
- 1 tsp oil
- 1 tbsp butter
Crispy Chickpeas
- 1 tin chickpeas drained
- 2 tsp dried cumin
- Pistachios
- 60 g shelled pistachios. Tesco
Hummus
- Aisling Larkin’s Hummus
Method
Method
- Preheat the oven to 200℃. Scrub the carrots, leave the skin on it they are in good nick. Top and tail them and cut them into long batons. Each carrots should create 4/6 batons. Put the butter and oil on the oven tray. Heat up until melted. Place the carrots on the tray. Dollop on the gochujang and spread over. Place in the oven and roast for 35-45 minutes until tender and sticky.
- Drain and rinse the chickpeas. Place in an ovenproof dish. Sprinkle over the dried cumin. Roast for 25 minutes until crispy.
- To serve, spoon the hummus in the end of the bowl. Sit the carrots on top. Sprinkle over the chickpeas and the chopped pistachios. Garnish with parley or coriander.
- Enjoy every delicious bite.
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