(Serves 6 as a side dish)
For the hummus
200g red lentils
3 garlic cloves, peeled
120g hulled tahini
1 1/2 teaspoons salt
1/2 teaspoon black pepper
100ml fresh lemon juice
1 teaspoon Manuka Royale Honey
1/4 cup olive oil
For the glazed carrots
500g baby carrots (you can use larger carrots, simply cut lengthways in half)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sea salt
2 tablespoons Manuka Royale Honey
1/2 cup sliced almonds, roasted
Preheat the oven to 200ºC.
To make the hummus
Rinse the lentils using a fine mesh sieve, until the water runs clear.
Drain and transfer lentils to a large pot. Add the water.
Bring to a boil and reduce the heat to lowest setting, stir and cover.
Allow to cook for 15 - 20 minutes until tender and all the water is absorbed.
Transfer the lentils to a food processor and add the garlic, tahini, salt, pepper, honey and lemon juice.
Process until combined and then add the olive oil slowly whilst the motor is running.
Process well to achieve a creamy consistency.
The hummus may seem rather runny, but it will thicken as it cools.
Transfer to a clean container whilst the carrots roast.
To make the carrots.
Toss the carrots, olive oil, cumin and salt on a lined baking tray.
Drizzle over the honey.
Roast in the oven for 25 minutes until tender and golden.
To serve, spread the hummus onto a serving plater and top with the warm roasted carrots and a further drizzle of Manuka Royale Honey and a sprinkle of roasted slice almonds.