Shredded Carrot with Hummus & Almonds

Shredded Carrot with Hummus & Almonds

serves 2

The humble carrot can be so much more exciting when grated and turned into a salad. Just add a handful of almonds for some crunch and serve on a bed of hummus for a delicious portable lunch.

2 medium carrots, grated
1 teaspoon carraway or cumin seeds
2 tablespoons lemon juice
1 cup hummus, to serve
handful roasted almonds

1. Combine grated carrot, seeds, lemon juice and 3 tablespoons extra virgin olive oil in a bowl. Taste & season.

2. Spread hummus over the base of 2 plates and top with carrots and almonds.

prepare ahead?

Yes! Although best to leave the almonds to the last minute so they keep their crunch.

leftover potential

Will keep for over a week in the fridge.

variations for fun

carnivore – serve as a side dish to some lamb or beef kebabs or brown some minced (ground) beef in a little olive oil – about 250g (1/2 lb) and sprinkle this over the salad instead of the almonds.

nut-free – serve with two hard boiled eggs chopped into quarters instead of the almonds.

home made hummus – Whizz a drained can of chickpeas with 3 tablespoons each of canning liquid, lemon juice, tahini and 1-2 cloves garlic. When you have a smooth paste season.

sesame-free – make your own chickpea puree as per the recipe above but replacing the tahini with extra virgin olive oil.

problem solving guide

too bland? Be more generous with the salt and try a splash more lemon juice. If you’ve used a commercial hummus, try another brand or make your own.

too dry – if your carrots are on the large side, or your grater is quite fine, you’ll have more surface area that needs covering so add in a little more olive oil and lemon juice.

short on time – grate the carrots using your food processor.