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Harissa carrots with hummus
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 412
  • Fat about 27g
  • Carbohydrates about 30g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 600 g carrots, quartered lengthwise
  • 3 tbsp olive oil
  • 1.5 tbsp harissa
  • 1 tbsp agave syrup
  • 1 tbsp lime juice
  • 0.75 tsp salt
  • a little pepper
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1 garlic clove
  • 1 dl water
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 100 g tahini (sesame paste)
  • 0.5 tsp ground cumin
  • 0.75 tsp salt
  • a little pepper
To serve
  • 1 tsp sea salt
  • 100 g pomegranate seeds
  • 0.5 bunch flat-leaf parsley, torn into pieces
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And that's how it's done
And that's how it's done
Place the carrots on a baking tray lined with baking paper. Combine the oil, harissa, agave syrup and lime juice, season, spread on top of the carrots, mix.
To roast
Approx. 30 mins. in the centre of an oven preheated to 220°C. Remove.
Place the chickpeas in a blender along with all the other ingredients up to and including the pepper, puree until smooth, spread on plates.
To serve
Sprinkle the carrots with fleur de sel and serve on top of the hummus, garnish with the pomegranate seeds and parsley.