Juice the lemons. Squash (and leave whole) all but 1 of the garlic cloves. Cut the ciabatta into 3 x 1cm slices per serving being made. Peel and cut the carrots diagonally into 2cm chunks. Drain and rinse the tinned chickpeas. Crumble the feta cheese.
- 1 Heat the grill to high. Arrange the ciabatta slices in a single layer on a baking tray.
- 2 Grill for 1-2 minutes each side until toasted and golden.
- 3 Rub each slice with the cut side of the 1 garlic clove which wasn't squashed, and leave to cool.
- 4 Heat the oven to 200°C/400°F/gas 6/ (180°C for fan ovens).
- 5 Put the carrots, one-third of the olive oil, squashed garlic, cumin seeds and honey in a roasting tin. Season.
- 6 Roast for 25 minutes, then remove from the oven.
- 7 Add the chickpeas to the carrots. Return to the oven for 5 minutes. Move on to the next step while you wait.
- 8 Meanwhile, squeeze the roasted garlic into a food processor and add half the carrot mixture, remaining olive oil and the lemon juice; season well and whizz to a chunky houmous.
- 9 Spoon over the toasts and top with the remaining mixture.
- 10 Sprinkle with feta, drizzle with extra-virgin olive oil and serve.
Who'd have thought carrots on toast could work! Everyone in the family enjoyed this. Honey, lemon, garlic, cumin flavours were very nice. I really made it out of curiosity because it seemed a bit odd but we would have it again.
Have made this a couple of times now. This time I added a parsnip and a sweet potato to the carrot mixture as I didn't have enough carrots. Delicious. This is likely to become a favourite in our house. The recipe is a bit confusing though, you need to start by putting the carrot mixture in the oven, then do all the other bits.
- Average per serving
- Calories 200.0kCal