By Eran Tibi, Executive Chef at Bala Baya & Kapara

>SUBSCRIBE FOR FAB FOOD OFFERS EVERY THURSDAY<

For the hummus:

Ingredients

• Chickpeas x 125g
• Peeled carrots x 250g
• Tahini x 80g
• Olive oil x 30g
• Lemon juice x 20g
• Sea salt x 5g

Method

1. Mix carrots with olive oil and salt. Place on lined baking tray.
2. Roast carrots @ 200C for 20 minutes. Take out and leave to cool.
3. Add all ingredients into blender apart from lemon juice and salt and blend until smooth.
4. Add the lemon juice and salt to season.

To serve

Coriander chopped

Preserved lemon (finely sliced)

For the carrot jam

Ingredients

• Sugar x 50g
• Sea salt x 10g
• Maple syrup x 50g
• Carrots (small dice) x 4
• Harissa (shop bought) x 35g
• Olive oil x 25g
• Orange juice x 250g

Method

1. Dice the carrots to 1/2cm dice.
2. Add all ingredients into a pan and simmer slowly until reduced by 50% and has a thick syrup consistency.
3. Take off heat and leave to cool.

To serve

1. Spoon 2/3 spoonful of hummus onto your chosen platter/bowl.
2. With your spoon make a well like hole in the middle of the hummus.
3. Firstly sprinkle preserved lemon all over the hummus.
4. Spoon carrot jam into the well
5. Finish with a spoonful of harissa paste and chopped coriander.

MORE FAB FOODIE CONTENT:

>SUBSCRIBE FOR FAB FOOD OFFERS EVERY THURSDAY<