Ember Roasted Carrots with Smoked Hummus Pistachio Dukka
Cooking the carrots directly on the embers adds an additional depth of flavour to this tasty recipe.
Ingredients
Bunch of carrots
1 can of chickpeas
1 can of butterbeans
1 bulb of garlic
2-3 tbsp tahini
Juice of 1 lemon
100ml olive oil
2 tbsp rose harissa
20g pistachios
1 tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
½ tsp sesame seeds
¼ tsp cayenne pepper
Salt and pepper
Method
1. Set up the grill with two heat zones and add a lump of wood for smoking.
2. Wrap the bulb of garlic in a bit of foil and place on the grill to start roasting. Drain the butterbeans and chickpeas and slide them away from the fire (I keep them in the colander, or you could use a grill tray). Smoke for 30 minutes to an hour, giving a little shake every now and then.
3. Put the carrots directly on the embers, turning every few minutes until they are evenly blackened then move to the grill bars to continue cooking.
4. Place the smoked pulses in a blender with the roasted garlic, tahini and lemon juice and blitz. Add the olive oil and blend, then add a splash of water until you have the consistency you like. Season with salt and pepper.
5. To make the dukka, toast pistachios, cumin, coriander and fennel seeds in a dry pan. Roughly grind in a pestle and mortar, add the sesame seeds and cayenne pepper and stir through.
6. Take the carrots and scrape off the blackened skin. Toss in 2 tablespoons of harissa then plate, starting with the smoked hummus then carrots with harissa and topping with the dukka.
More Recipes Ideas from Aston Prideaux
Method
1. Set up the grill with two heat zones and add a lump of wood for smoking.
2. Wrap the bulb of garlic in a bit of foil and place on the grill to start roasting. Drain the butterbeans and chickpeas and slide them away from the fire (I keep them in the colander, or you could use a grill tray). Smoke for 30 minutes to an hour, giving a little shake every now and then.
3. Put the carrots directly on the embers, turning every few minutes until they are evenly blackened then move to the grill bars to continue cooking.
4. Place the smoked pulses in a blender with the roasted garlic, tahini and lemon juice and blitz. Add the olive oil and blend, then add a splash of water until you have the consistency you like. Season with salt and pepper.
5. To make the dukka, toast pistachios, cumin, coriander and fennel seeds in a dry pan. Roughly grind in a pestle and mortar, add the sesame seeds and cayenne pepper and stir through.
6. Take the carrots and scrape off the blackened skin. Toss in 2 tablespoons of harissa then plate, starting with the smoked hummus then carrots with harissa and topping with the dukka.
