Roasted carrots, hummus and all-green sauce

Summer is just beginning and we are in the mood for long summer lunches.

This Sunday we have three recipes in one: oven roasted carrots, hummus and a green sauce!

It's a recipe full of flavour, colour and great taste! You can cook it together for a summer lunch or separately for an aperitif, for example.


What you need for 4 people as a main course or 6 people as a side dish: 

> Carrots: 10 carrots, a bunch of coriander, a handful of pistachios, olive oil, herbes de Provence

> Hummus: 400g chickpeas, 1 Greek yoghurt, 1 lemon, 2 tablespoons tahini, garlic and cumin

> Green sauce: parsley, coriander, mint, lemon, garlic and green chillies

The essentials of this recipe

> our Small Serving Dish for carrots, here in our Leopard Print Medium pattern

> our Hummus Bowl, here in our Archipelago pattern and on a Coral Flower dessert plate

> our Teacup for the green sauce, here in our Coral Seashell pattern and on a Porcupine Large dessert plate

Let's cooking!

1. Roasted carrots 

Peel the carrots, cut off the ends and then cut them into strips of about 1cm. Place the carrots on a baking tray covered with baking paper. Add the herbes de Provence, olive oil, salt and mix. Spread them out on the baking sheet and bake for 20 minutes at 210°.

During this time...

2. Hummus

Peel the garlic cloves and place them in a bowl. Add the chickpeas with their water, leaving some aside for presentation. Then add the Greek yoghurt, tahini, cumin and olive oil. Add the juice of half a lemon, a little salt and blend. Taste and adjust according to your taste. For example, you can add a clove of garlic, a little tahini... Follow your taste buds!

For the presentation, cut up some small bird's eye chillies. Pour the hummus into a bowl and make a small hole in the centre. Add some chickpeas, a good drizzle of olive oil, a little salt, herbes de Provence, paprika, the bird peppers, a few sesame seeds and a squeeze of lemon juice.

3. The green sauce 

Peel a clove of garlic and pour it into a jug. Chop the parsley, coriander and mint. Add the herbs to the jug. Add the juice of half a lime and one lemon. Cut off the stems of the green chillies and add them to the carafe. Add a little salt, olive oil and 1/2 glass of water. Blend! Add three teaspoons of Greek yoghurt and blend again. For presentation, pour the sauce into a teacup.

4. Presentation of roasted carrots

Place the roasted carrots on a small serving dish. Chop some coriander and chop the pistachios. Add the green sauce to the carrots lengthways, followed by the hummus. Then add the coriander, pistachios and a few sesame seeds.

It's ready!

Leave a comment

All comments are moderated before being published

Retrouvez les plats Three Seven Paris utilisées dans la recette !