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Recipe by – Courtney Roulston
Pre heat the oven to 180 degrees C. Toss the carrots in 25ml of the oil, ground cumin and a pinch of sea salt. Place the carrots onto an oven tray with ½ cup water. Place in the oven and roast for 40 minutes, or until soft and cooked through.
Stir together the flour, bi-carb soda and salt in a bowl and make a well in the centre. Pour in the oil and water gradually as you stir with a wooden spoon until a dough forms. Tip out onto a lightly floured bench and knead 5 or 6 times to bring together, but don’t over work it. Divide the dough into 3-4 pieces and using a rolling pin, roll out into a rustic oval shape, about 1-2mm thick. Repeat with the remaining dough and place onto a large lined oven tray. Brush with a little extra virgin olive oil and sprinkle over sesame seeds. Bake for 10-12 minutes, or until golden and crisp.
To make the humus, place the roast carrots, chickpeas, tahini, garlic, lemon and a pinch of salt into a blender. Blitz until smooth and vibrant orange, adding a little extra virgin olive oil or water if the mixture needs loosening.
Spoon the hummus into a serving bowl and garnish with a drizzle of extra virgin olive oil, ground sumac and mint leaves. Serve the hummus with crispbreads on the side.
Serves – 4 as a snack
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
