Name: Deconstructed Hummus
Prep time: 20 min
Cook time: 30 min
Ingredients: 3 carrots, cut into 1cm chunks; 2 tablespoons oil; 1 tablespoon chermoula; 1 cup ZoOSh Hey Ho Free Range Egg Garlic Aioli; 1/2 cup Roasted Chickpeas; Flat leaf parsley leaves, for garnishing; Lavosh or crackers, for serving

Credit

Hayden Golder

Credit

Hayden Golder

3 carrots, cut into 1cm chunks
2 tablespoons oil
1 tablespoon chermoula
1 cup ZoOSh Hey Ho Free Range Egg Garlic Aioli
1/2 cup Roasted Chickpeas
Flat leaf parsley leaves, for garnishing
Lavosh or crackers, for serving

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Combine the carrot, oil and chermoula and mix well. Spread onto a lined tray and bake in a hot oven 200°C for 25-30 minutes or until tender. Lightly mash whilst hot
Spread the aioli thickly onto a serving plate. Top the centre of the plate with the carrots, then chickpeas. Garnish with parsley and serve with crunchy lavosh and crackers

Combine the carrot, oil and chermoula and mix well. Spread onto a lined tray and bake in a hot oven 200°C for 25-30 minutes or until tender. Lightly mash whilst hot
Spread the aioli thickly onto a serving plate. Top the centre of the plate with the carrots, then chickpeas. Garnish with parsley and serve with crunchy lavosh and crackers

Combine the carrot, oil and chermoula and mix well. Spread onto a lined tray and bake in a hot oven 200°C for 25-30 minutes or until tender. Lightly mash whilst hot
Spread the aioli thickly onto a serving plate. Top the centre of the plate with the carrots, then chickpeas. Garnish with parsley and serve with crunchy lavosh and crackers

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