Description
This stunning Caramelized Carrots with Lentils and Creamy Hummus features sweet roasted carrots, protein-rich lentils, and ultra-smooth hummus. A satisfying plant-based meal perfect for weeknights or entertaining.
Ingredients
1.5 pounds carrots, peeled and cut into 2-inch sticks
3 tablespoons olive oil, divided
2 tablespoons maple syrup or honey
1 teaspoon cumin, divided
1/2 teaspoon cinnamon
Salt and black pepper to taste
Fresh thyme sprigs
1 cup French green lentils, rinsed
3 cups vegetable broth
1 bay leaf
2 garlic cloves, minced (for lentils)
1 teaspoon smoked paprika
1 can (15 oz) chickpeas, drained (reserve 1/4 cup liquid)
1/4 cup tahini
3 tablespoons lemon juice
2 garlic cloves (for hummus)
2 tablespoons fresh parsley, chopped
1 tablespoon sesame seeds
Pinch of sumac or paprika for garnish
Instructions
1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In medium saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds.
3. Add lentils, vegetable broth, bay leaf, and smoked paprika. Bring to boil, then reduce heat and simmer for 20-25 minutes until tender.
4. While lentils cook, toss carrot sticks with 2 tablespoons olive oil, maple syrup, cumin, cinnamon, salt, and pepper.
5. Spread carrots in single layer on baking sheet and roast for 25-30 minutes, flipping halfway through.
6. Add fresh thyme sprigs during last 5 minutes of roasting.
7. In food processor, combine chickpeas, tahini, lemon juice, garlic, remaining cumin, and salt. Blend for 1 minute.
8. With processor running, slowly add reserved chickpea liquid and remaining olive oil. Process for 3-4 minutes until ultra-smooth.
9. Drain cooked lentils, remove bay leaf, and season with salt.
10. Spread hummus on serving platter, top with warm lentils, arrange caramelized carrots over top.
11. Garnish with parsley, sesame seeds, sumac, and drizzle of olive oil. Serve immediately.
Notes
For ultra-smooth hummus, peel chickpeas before blending—tedious but creates restaurant-quality texture.
Store components separately in airtight containers for up to 5 days.
Carrots lose texture when frozen; hummus and lentils freeze well for up to 3 months.
Reheat carrots in 375°F oven for 8 minutes to restore crispiness.
French green lentils hold their shape best; avoid red lentils as they become mushy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 425
- Sugar: 15g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
Keywords: caramelized carrots, lentils, hummus, plant-based, vegetarian, vegan