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🍽️ Spiced Carrots with Peanut Hummus and Herb Salad in Pita Pockets

588 kcal · 30 min · 4 servings

Spiced Carrots with Peanut Hummus and Herb Salad in Pita Pockets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Trim the leafy green tops of the carrots to about 1 cm in length.
  3. 3. Thoroughly rinse the carrots.
  4. 4. Cut the carrots lengthwise into halves or quarters, depending on their thickness.
  5. 5. Place the carrots in a bowl.
  6. 6. Add Ras-el-Hanout spice, sugar, salt, pepper, and 2 tablespoons of olive oil.
  7. 7. Mix everything well until the carrots are evenly coated.
  8. 8. Spread the carrots out evenly on a baking sheet.
  9. 9. Bake them for about 20 minutes until they are golden brown.
  10. 10. Rinse the lemon under running water.
  11. 11. Grate about 1 teaspoon of the zest.
  12. 12. Cut the lemon in half.
  13. 13. Squeeze the juice from the lemon halves.
  14. 14. Drain the chickpeas in a colander.
  15. 15. Rinse the chickpeas thoroughly.
  16. 16. Let the chickpeas drain well.
  17. 17. Place the chickpeas in a tall container suitable for a hand blender.
  18. 18. Add peanut butter.
  19. 19. Add 2 tablespoons of olive oil.
  20. 20. Add 1 tablespoon of lemon juice.
  21. 21. Add the grated lemon zest.
  22. 22. Add about 100 milliliters of water.
  23. 23. Blend the mixture until smooth and creamy.
  24. 24. Adjust the creaminess by adding more or less water as desired.
  25. 25. Season the hummus with salt and pepper.
  26. 26. Heat a frying pan over medium heat.
  27. 27. Add the sesame seeds to the dry pan.
  28. 28. Toast the sesame seeds for about 2 minutes.
  29. 29. Stir the sesame seeds regularly to prevent burning.
  30. 30. Sprinkle the toasted sesame seeds over the hummus.
  31. 31. Thoroughly wash the parsley and dill.
  32. 32. Shake the herbs dry.
  33. 33. Remove the tough stems from the herbs.
  34. 34. Chop the herbs roughly.
  35. 35. Add 2 tablespoons of olive oil to a bowl.
  36. 36. Add 2 tablespoons of lemon juice.
  37. 37. Add honey.
  38. 38. Season the dressing with salt and pepper.
  39. 39. Mix the dressing ingredients well.
  40. 40. Add the chopped herbs to the dressing.
  41. 41. Toss the herbs thoroughly with the dressing.
  42. 42. Lightly moisten the pita breads with water.
  43. 43. Toast the pita breads for about 3 minutes.
  44. 44. Brush the warm pitas with a total of 1 tablespoon of olive oil.
  45. 45. Lightly salt the pitas.
  46. 46. Remove the carrots from the oven.
  47. 47. Fill the pita pockets with the peanut-sesame hummus.
  48. 48. Add the warm Ras-el-Hanout carrots.
  49. 49. Add the herb salad.
  50. 50. Plate the dish and enjoy.

Nutrition per serving