Za’atar Honey Roasted Carrots with Creamy Hummus Sauce
These Za’atar Honey Roasted Carrots with Creamy Hummus is a Gluten Free Spring Easter side dish that’s light and balanced, yet a real show stopper for your guests.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
- 1 lb multi coloured carrots large ones cut into ½” thick pieces, peeled
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter melted
- 1 tsp cumin
- ½ tsp za’atar
- 1 tbsp honey
- Pinch of fleur de sel
Coconut Hummus Sauce
- 1 container of Sabra Classic Hummus
- ½ cup lite coconut milk
- ½ tsp cumin
- Juice of ½ lemon or to taste
- Salt and pepper to taste
- 3 tbsp crumbled feta cheese
- 3 tbsp pomegranate arils
- 3 tbsp pistachios shelled and crushed
- 3 tbsp parsley minced
Preheat oven to 425 F.
Combine the carrots with the oil, butter, cumin and za’atar in a baking dish or baking sheet.
Roast the carrots for 20 to 23 minutes, or until the carrots are crisp tender, so that a fork inserted into the middle of one yields a little bit of resistance.
Remove the pan and drizzle the carrots with honey. Return the baking dish to the oven for an additional 5 to 7 minutes, or until the carrots are tender and gently caramelized. Sprinkle with fleur de sel. Keep warm.
Meanwhile, in a small saucepan, mix together the Sabra Classic Hummus, coconut milk, cumin, lemon juice and salt and pepper. Stir on medium low heat until smooth and warm.
When ready to serve, smear some of the sauce onto the bottom of a serving platter or tray. Top with the carrots. Garnish with the feta cheese, pomegranate arils, pistachios, and parsley and serve the remaining sauce on the side.