Carrots on a bed of spinach hummus

For many, carrots and hummus are their go-to snack. In preparation for Easter, we thought we’d elevate this snack and turn it into a delicious starter, bursting with vibrant colours.

“The perfect vegan and gluten-free Easter dish for everyone to enjoy!”

Recipe

Carrots

9 small carrots (choose carrots as similar in size as possible so that they cook evenly)
2 tbsp olive oil
1 tsp garlic powder
salt
black pepper

Spinach hummus

120g chickpeas (pre-cooked, well rinsed)
120g spinach (pre-cooked)
½ dl olive oil
cumin
salt
pepper
1 garlic clove
1 lemons juice
80 g tahini
1 teaspoon of maple syrup
half a jar of vegan creme fraiche
water if needed

On top

Handful of pine nuts
Handful of fresh parsley

Instructions

Wash the carrots well and place them in an ovenproof dish. Add oil, salt, pepper and garlic seasoning. Make sure all the carrots are evenly coated in the oil and spices. Place in the oven at 200°C for 20-25 minutes (depending on the size of the carrots).To make the hummus, place all the ingredients in a blender and blend until smooth. Spread the spinach hummus on a plate so that it covers most of the plate. Place the cooked carrots on top and sprinkle with pine nuts and parsley.

Tip: You can add a little cayenne pepper to spinach hummus for a slightly spicy flavour.

Tip: Save the water in which the chickpeas were cooked (also known as acquafaba) and use it in many other delicious recipes, such as chocolate mousse or vegan meringue.