Justine Schofield's Harissa Carrots & Lentil Hummus

Justine Schofield's Harissa Carrots & Lentil Hummus

Cooking time


Cover lentils with 3 cups of water and bring to the boil. Turn down to a simmer and cook for 25 minutes or until tender.

Pre heat the oven to 220C. Place the carrots into a baking tray and drizzle over 1 tbs. of oil, pinch of salt and the cumin seeds. Toss together and then spread out into one even layer. Bake in the oven for 20-25 minutes or until just tender, tossing once or twice throughout the cooking process.

In the meantime, make the dressing by whisking together the harissa, one clove of garlic that has been finely grated, honey, lemon, 60ml (3 tbs) of olive oil and a pinch of salt.

To make the lentil hummus, add the remaining oil, drained lentils, a good pinch of salt and a few tbs of the cooking liquid. Blend until very smooth and pale, if too thick add more liquid and more oil.

Once the carrots are cooked, pour harissa dressing over them and toss until well coated.

Spread the lentil hummus on to a shallow plate and top with the carrots. Drizzle-over extra harissa dressing.

Ingredients Chevron Icon

1 cup of whole green lentils

4 large carrots, peeled and cut in 4cm round chunks on an angle

1/2 tsp. cumin seeds

2 tbs. harissa

1 1/2 cloves garlic, finely grated

1 1/2 tsp. honey

160ml extra virgin olive oil

Juice and zest of 1 lemon

2 tbs. tahini

¼ cup water