Honey Roasted Carrots with Creamy Pea Hummus

It’s a warm-meets-fresh kind of dish. Perfect as a show-stopping side or a light plant-based meal.

Sweet Honey Roasted Carrots with Creamy Pea Hummus & Crunchy Toasted Almonds

Ingredients

For the carrots:

• 2 cups sliced, washed carrots
• 1 cup canned chickpeas
• ⅓ cup slivered almonds
• Olive oil
• Tony Ferguson Honey
• ¼ teaspoon mixed allspice
• ½ teaspoon ground cinnamon
• Dash of onion or garlic powder
• Salt and pepper to taste

For the pea hummus:

• 1½ cups canned chickpeas
• 1 cup thawed peas
• 1–2 tablespoons tahini
• 1 tablespoon Tony Ferguson Honey
• 1–2 tbsp lemon juice
• ⅓ teaspoon ground coriander
• ½ teaspoon ground cumin
• Salt and pepper to taste
• A few ice cubes (to blend until extra creamy)

Directions

1. Preheat oven to 180°C. Place the carrots and chickpeas in a roasting tray. Drizzle with olive oil, spices, honey, salt and pepper. Toss to coat.
2. Roast for 20–25 minutes until golden and jammy.
3. While that’s roasting, blend the hummus ingredients until smooth, adding water or milk as needed.
4. Spread the hummus onto a serving dish. Top with the roasted carrots and chickpeas.
5. Finish with toasted slivered almonds, pomegranate seeds (optional), fresh herbs, lemon zest, and a final drizzle of honey.