Caramelized Carrots with Humus and Pomegranate
These caramelized carrots with humus and pomegranate are perfect to have in the fridge and eat at any time, either as a full meal or for a satiating snack. They are also great to surprise your friends!
Portions: 4 portions
Ingredients
For the humus
- 1 bottle chickpeas (can also be tinned or cooked at home)
- ½ cup aquafaba
- Juice of 1 lemon
- 2 tbsp olive oil
- 2 tsp paprika
- 2 tsp Cumin
- 1 tbsp tahini
- 2 cloves garlic
- Salt to taste
- Pepper to taste
- A spoonful of chopped coriander
For the caramelized carrots
- 8 a 10 medium carrots
- 2 tbsp olive oil
- Zest of 1 lemon
- 2 tbsp water
- 1 tbsp Maple Syrup
For the toppings
- 1 thread olive oil
- ½ previously peeled pomegranate
- Sesame seeds to taste for sprinkling
- Tahini to taste for sprinkling
- Coriander to taste for sprinkling
Instructions
For the humus
- Put all the humus ingredients in a kitchen robot or a powerful blender with the exception of aquafaba and shred at full power for 1 min.
- With the help of a spatula, clean the walls of the blender and pulse again for a few more seconds, until you get a homogeneous paste with few lumps.
- Add the aquafaba, little by little and keep pulsing each time you add more aquafaba. Use the necessary aquafaba until you obtain a creamy and homogeneous consistency.
- Reserve.
For the caramelized carrots
- Place the olive oil in a frying pan and heat to maximum temperature.
- As soon as the oil is very hot, add the carrots previously peeled and cut into quarters longitudinally.
- Cook the carrots for about 5 min on each side or until they start to show cooking marks.
- While the carrots are cooking, tip the frying pan and with the help of a spoon, collect the oil and water over the carrots.
- Repeat this process constantly, until all the parts are cooked and crispy.
- In a bowl, mix the water with the maple syrup, stir well and water the carrots so that they caramelize.
- Tilt the frying pan again and water them with spoonfuls of the sauce.
- Turn off the heat and sprinkle with lemon zest.
For the toppings and putting your dish together
- Peel the pomegranates and chop the coriander.
- Place the humus on a plate or in a large bowl, with the carrots on top.
- Drizzle with a thread of olive oil and spread the pomegranate.
- Drizzle with tahini and sprinkle with sesame seeds.
- Finally, sprinkle with chopped coriander and serve.
Notes
They can add baked peppers, dried tomatoes, spinach or beets to the humus and thus become a colorful and full of flavor humus.
As for caramelization, you can use this process for most vegetables, especially if they have a harder composition, because they will become super crispy.
Use aromatic herbs, any of your preferences. The more aromatic, the better.
Another wonderful combination is eggplant paste drizzled with tahini and pomegranate. It's an amazing dish and I dare you to try it.