Puy lentil hummus and carrot and cumin hummus with garlic toasts

Name: Puy lentil hummus and carrot and cumin hummus with garlic toasts
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 2 tablespoons chopped parsley; 2 tablespoons olive oil; 300 g (10½ oz) cooked chickpeas or 400 g (14 oz) tin chickpeas, well drained; 175 g (6 oz) puy lentils or tiny blue-green lentils, rinsed and drained; 4 sun-dried tomatoes in oil; 1 tablespoon light tahini; 2 seeded bread rolls; olive oil, for drizzling; 2 large carrots, sliced; 1 tablespoon lemon juice; a pinch of ground cardamom; 1 garlic bulb, unpeeled

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Vegetarian

By Alice Hart

Published 2018

About

This full-flavour trio is dedicated to all things mellow and earthy: roast garlic is subtle, carrots are sweet, tahini and lentils are nutty. I serve the hummus in bowls, with a pile of crisp toasts alongside.

Ingredients

1 garlic bulb, unpeeled
olive oil, for drizzling
2 seeded bread rolls

Starter
Vegan

Method

Preheat the oven to 200°C (400°F/Gas 6). Slice the top off the garlic bulb to just expose the cloves. Drizzle with olive oil and wrap loosely in foil, sealing securely. Bake for