- Prep time 25 minutes
- Total time 40 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Coriander Hummus:
Method
Preheat oven to 450°F. Line baking sheet with foil. In large bowl, toss carrots, parsnips and celeriac with oil, honey and garlic to coat well. Season with salt and pepper. Spread in single layer on prepared baking sheet. Bake, stirring halfway through cooking time, until golden brown and tender-crisp, 12 to 15 minutes.
Coriander Hummus Meanwhile, in food processor or blender, purée chickpeas, grapeseed oil, cilantro, tahini, lemon zest and juice, and garlic until smooth. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Generously spread Coriander Hummus on half of serving plate and drizzle with Spicy Thyme Oil, if desired. Arrange Honey-Roasted Root Vegetables on other half of plate.
Spicy Thyme Oil In saucepan, heat 1/4 cup grapeseed oil, 8 sprigs fresh thyme and 1 tbsp hot pepper flakes over low heat for 5 minutes. (Using candy thermometer, ensure temperature doesn’t exceed 140°F or oil may become bitter). Remove pan from heat, cover and let cool completely. Discard thyme and filter oil through fine sieve. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week.) Makes about 1/4 cup.
Nutritional facts PER EACH OF 6 SERVINGS (WITHOUT SPICY THYME OIL)
- Iron 2.5 mg
- Fibre 7 g
- Sodium 250 mg
- Sugars 12 g
- Protein 8 g
- Calories 360
- Total fat 21 g
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 35 g
