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+ servings
A close up of roasted carrots with pomegranate seeds and cheese sprinkled on top.

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.
Course Side Dish
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 286kcal


  • 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.



Calories: 286kcal