Roasted Carrots Over Lentil Hummus And Lemon Yogurt Recipe

Carrots are often used as vegetable add-ons rather than main ingredients in recipes. This vibrant veggie deserves to star as much as any other ingredient.

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



Heat the oven to 375 F. Peel and cut carrots lengthwise in half or quarters if large. 

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In a large oven tray, combine carrots, 2 cloves garlic, dried thyme, salt and pepper to taste, and 3 tablespoons olive oil. 

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Fill a large pot with mead and brandy. Add cloves, allspice, and 4 cardamom pods. 

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Heat a large pan of water and cook red lentils for 10 minutes or until soft, following instructions.

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Cool the lentils after draining. Mix lentils, tahini, olive oil, garlic paste, lemon juice, smoked paprika, cumin, ½ teaspoon salt, and ⅓ teaspoon black pepper in a food processor. 

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Blend the ingredients to make a slightly textured hummus; add a tablespoon or two of water if needed. 

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Mix yogurt, lemon juice, olive oil, garlic paste, and salt and pepper to taste in a medium bowl. 

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Top the roasted carrots with red lentil hummus, lemon yoghurt, pomegranate seeds, pine nuts, cilantro, and sumac and serve warm.

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