zoom Roasted carrot houmous with wholemeal yogurt flatbreads & veg sticks

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    Roasted carrot houmous with wholemeal yogurt flatbreads & veg sticks

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    Roasted carrot houmous with wholemeal yogurt flatbreads & veg sticks

    • Preparation time: 20 minutes + cooling
    • Cooking time: 30 minutes
    • Total time: 50 minutes + cooling

    Serves: 4

    Ingredients

    400g can Waitrose Duchy Organic Chickpeas
    250g Waitrose Duchy Organic British Carrots,cut into 2cm pieces
    4 cloves Waitrose Duchy Organic Garlic, peeled and left whole
    2 tbsp olive oil
    ½ tsp sea salt flakes, plus extra for sprinkling
    200g Waitrose Duchy Organic Stoneground Wholemeal Plain British Wheat Flour, plus extra for dusting
    2 tsp baking powder
    1½ tsp sesame seeds, toasted
    200g Waitrose Duchy Organic Natural Yogurt
    2 tbsp Belazu Tahini
    ½ Waitrose Duchy Organic Lemon, juice (2 tbsp)
    Pinch sweet smoked paprika, plus extra to serve
    Coriander or parsley, roughly chopped to serve
    Vegetable sticks (such as 1 deseeded pepper, 2 sticks celery and ½ cucumber), to serve

    Method

    1. Preheat the oven to 220ºC, gas mark 7. Drain the chickpeas, reserving the liquid (aquafaba). Cover and chill both until needed. Toss together the carrots, garlic, olive oil and ¼ tsp sea salt flakes in an ovenproof dish. Cover with foil and roast for 25 minutes until tender, then remove and set aside to cool for at leas 5 minutes.

    2. Meanwhile, whisk the flour, baking powder and 1 tsp sesame seeds together in a large bowl. Add the yogurt and mix with your hands to make a ball of dough. Knead for 1 minute, then cover and rest for 10 minutes. Divide into 4 equal pieces, rolling each into a round or oval about 2mm thick. Cook, one at a time, in a hot, dry frying pan over a medium heat, until puffed and golden on both sides. Sprinkle with sea salt flakes and keep warm.

    3. Put the carrots and garlic in a food processor or blender with the chickpeas. Pulse, then add the tahini, lemon juice, paprika, remaining ¼ tsp sea salt flakes and 3 tbsp aquafaba. Purée until smooth. Sprinkle with the herbs, extra paprika and remaining sesame seeds, and serve with the vegetable sticks and flatbreads.

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