Roasted Baby Carrots with Hummus and Dukkah

Springtime baby carrots are so sweet you can just eat them as they are and roasted and served with hummus and Classic Dukkah is another great way to get your carotene and fibre in a most delicious way! These roasted carrots are very sociable and like to be part of a group - perfect picnic or party food.

4 baby carrots per person - these don't need to be peeled, just give them a wash

drizzle of virgin olive oil 

Wild Herb Salt - to taste

2-3 tablespoons hummus per person

Classic Dukkah - for topping

Place carrots on a baking tray lined with baking paper and place in an oven preheated to 190C . You could also use an air-fryer (185C) for up to 3-4 serves or so depending on capacity.

Sprinkle Wild Herb Salt liberally over the carrots  and then drizzle the olive oil, lightly over them.

Cook for approximately 30 minutes until the carrots are beautifully tender and beginning to caramalise and char around the thin end edges. You can turn them after 15 minutes to ensure an even cook.

Remove from the oven and let them cool a little until warm.

Place the hummus on a serving plate and lay the carrots on top. Drizzle only a little of the olive oil across the carrots and then scatter the dukkah over them and serve.


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