Cucumber moons, pita stars and carrot hummus

Cucumber moons, pita stars and carrot hummus

Middle Eastern
20 mins Prep · 45 mins Cook

Place the hummus in a resealable container and store in the fridge to enjoy for up to 1 week

Created by Spinneys
Prep time 20 minutes
Cook time 45 minutes
Serves 2-4
Cuisine Middle Eastern
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 563
Fat 35.3g
Saturates 5.1g
Protein 12.9g
Carbs 58.4g
Sugars 11.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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1

Preheat the oven to 200°C, gas mark 6.

2

Halve the carrots and place in a roasting dish along with the garlic clove. Drizzle with 2 tablespoons of olive oil and season with cumin, ½ teaspoon of salt and ¼ teaspoon of pepper. Place in the oven to roast for approx. 30 minutes or until golden and tender. Set aside to cool slightly.

3

Cut the pita bread into stars and place on a lined baking tray in the oven until golden, approx. 5-10 minutes.

4

Juice the lemon.

5

In a small bowl, whisk together the tahini, the remaining olive oil, lemon juice, water and ½ teaspoon of salt.

6

Place the cooled carrots in a blender along with the chickpeas. While the blender is running, slowly pour in the tahini mixture and blend until the hummus is smooth. Adjust seasoning, if necessary.

7

To make the Hawaij spice, heat a small frying pan over a low heat. Combine all the spices in the pan and toast for 10 minutes, stirring occasionally. Grind the toasted spices in a spice mill or using a mortar and pestle. Save in an airtight container for up to a month.

8

Slice the cucumbers and cut it into moons and half moons.

9

Place the carrot hummus in a serving bowl and top with extra olive oil and hawaij spice.

10

Serve with the cucumbers moons and pita stars.