Cut the tops off the carrots, leaving about 1-inch of stem attached. Reserve about ¼ cup of the greens; wash and coarsely chop them to use as a garnish. Peel the carrots and if there are any larger ones in the bunch cut them in half lengthwise.
Place the carrots on a baking tray; drizzle with the oil, sprinkle with cumin, salt and pepper then toss to coat evenly. Place in the oven and roast until tender-firm and browned, 15-20 minutes. Allow to cool slightly then drizzle with the lemon juice.
Meanwhile make the hummus: using the broadside of a knife blade, mash together the garlic and salt to form a paste. Place the garlic paste in a food processor. Add the chickpeas to the food processor along with the tahini, lemon juice, olive oil, cumin and 3 tablespoons water and process until smooth.
To serve, smear each of 4 serving plates with hummus (a heaping 1/3 cup on each). Arrange the roasted carrots on top. (Carrots may be served warm or at room temperature. ) Sprinkle with sunflower seeds, and drizzle each with ½ teaspoon of the oil then garnish with greens.
Ingredients
For the carrots:
Two 1-pound bunches of small carrots, greens attached
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
For the hummus:
1 small clove garlic, minced
½ teaspoon salt
One 15-ounce cans low-sodium chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/8 teaspoon ground cumin
For assembly:
4 teaspoons toasted sunflower seeds
2 teaspoons extra-virgin olive oil
Directions
Preheat the oven to 450 degrees.
Makes 4 servings
Serving size: a heaping 1/3 cup hummus, about 4 carrots
Per serving: Calories 310; Total Fat 15g (Sat Fat 2g); Cholesterol 0mg; Sodium 590mg; Total Carbohydrates 37g; Dietary Fiber 10g; Protein 9g
