Luxury loaded houmous with caramelised onions and spiced carrots

12 INGREDIENTS • 6 STEPS • 1HR

Luxury loaded houmous with caramelised onions and spiced carrots

Recipe

4.0

3 ratings
Extra silky loaded hummus with sweet, caramelised onions, earthy cumin roasted carrots and studded with toasted pine nuts and juicy black olives. Perfect for sharing special moments with loved ones – dive in before it disappears.
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Extra silky loaded hummus with sweet, caramelised onions, earthy cumin roasted carrots and studded with toasted pine nuts and juicy black olives. Perfect for sharing special moments with loved ones – dive in before it disappears.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
4
1 1/2 tins
(600 g)
chickpeas
1
red onion
1 tsp
ground cumin
1/4 tsp
ground turmeric
1/8 tsp
ground cinnamon
300 g
M&S Remarksable Value carrots
150 g
M&S tahini
6 tbsp
M&S extra virgin olive oil
100 g
M&S Greek kalamata olive
20 g
toasted pine nut kernels
6
M&S wholemeal pittas
1 handful
parsley, chopped

Nutrition per serving

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Calories
908kcal
Fat
41.7 g
Saturates
5.9 g
Sugars
10.2 g
Salt
1876.6 mg
Love This Recipe?
Add to plan
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Luxury loaded houmous with caramelised onions and spiced carrots
Save
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C fan/gas mark 7. Start with the caramelised onions. Cut the onion (1) in half and peel. Finely slice into half moons - the thinner they are the more quickly they'll caramelise.
step 2
Warm the M&S extra virgin olive oil (1 tbsp) in a frying pan on a low heat. To test if the oil is hot enough, add a slice of onion - if it starts to sizzle, add the rest of the onions and continue cooking for 25-30 minutes on a low heat. If the onions stick to the pan, add a splash of water. You could add a couple of pinches of brown sugar to make the onions even more sumptuous.
step 3
Remove the carrot (300 g) tops and slice the carrots on a diagonal slant into 1.5 inch pieces - try to slice as evenly as possible.
step 4
Line a baking sheet with parchment paper and add the carrots. Drizzle over 2-3 tbsp of olive oil (3 tbsp), ground cumin (1 tsp), turmeric (1/4 tsp) and ground cinnamon (1/8 tsp). Season, then toss well to ensure even coating. Cook for 20-25 minutes, or until the carrots are tender and browned.
step 5
Drain the chickpeas (1 1/2 tins) and add to a blender with the tahini (150 g), 2 tbsp olive oil (2 tbsp), a large pinch of salt, 1-2 cloves of crushed garlic (to taste). Blend the ingredients to a smooth paste - you could add a splash of water if you prefer a looser consistency. Add a squeeze of lemon then blend again to combine.
step 6
Toast the M&S wholemeal pittas (6). Meanwhile prepare your houmous and top with your caramelised onions and spiced carrots. Sprinkle over the toasted pine nut kernels (20 g), M&S Greek kalamata olive (100 g) and parsley (1 handful). Serve with the toasted pitta for dipping.
step 6 Toast the M&S wholemeal pittas (6). Meanwhile prepare your houmous and top with your caramelised onions and spiced carrots. Sprinkle over the toasted pine nut kernels (20 g), M&S Greek kalamata olive (100 g) and parsley (1 handful). Serve with the toasted pitta for dipping.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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