So, I was just flicking through the different recipe categories on the blog (FYI I’m having a serious admin and blog writing day- I’ve been SO productive but now I need to sleep for 10000 years), and I’ve noticed that whilst I do specialise in sweet treats, we seem to be severely lacking in the savoury department at the moment! I do really love making savoury recipes and it’s always a welcome break from so many cakes and cookies that seem to be surrounding me at the moment!
Obviously, the first savoury recipe of the moment would simply have to be hummus. In case you’re new here, I’m pretty much just addicted to hummus and I generally think that I could add it to just about anything. I decided to get a little more fancy with this particular recipe and give the standard hummus a bit of a level up. This has such a good balance of sweet and salty flavours from the carrots, onions and hummus itself and would look great on a buffet table to serve to guests. I love to serve this alongside some crackers, in particular these Nairn’s Oatcakes. I’ve become somewhat addicted to these things recently.. they seem to be all I snack on! Morning, afternoon or evening, they make such quick and convenient snacks. They’re also really versatile and easy to pop in your handbag for on the go snacking. I love to serve them with peanut butter and banana, vegan cream cheese and this hummus dish of course!
I feel like this would be a great dish coming up to the Christmas party season, as it looks really fancy to display on a buffet table and is a little bit more exciting than your average bowl of hummus.
Caramelised Onion Hummus With Roasted Rainbow Carrots
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
1 can chickpeas- drained and rinsed
2 Tbsp Olive oil
1 red onion
2 garlic cloves
Tsp maple syrup
Salt & pepper to taste
Heaped Tsp light tahini
Juice from 1/2 lemon
2-4 Tbsp water
150g rainbow carrots
Sea Salt and pepper
Preheat the oven to 180c 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 a stack of Nairn’s oatcakes for dipping and enjoy!