Name: Luxury loaded houmous with caramelised onions and spiced carrots
Total time: 3600 s
Yield: 4
Ingredients: 1 1/2 tin chickpeas; 1 red onion; 1 teaspoon ground cumin; 1/4 teaspoon turmeric; 1/8 teaspoon ground cinnamon; 300 gram carrot; 150 gram tahini; 6 tablespoon extra virgin olive oil; 100 gram kalamata olives; 20 gram toasted pine nut kernels; 6 wholemeal pitta; 1 handful parsley

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 unfiltered extra virgin olive oil (15 mL) 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 (45 mL) , ground cumin (2 g) , turmeric (as needed) and ground cinnamon (as needed) . 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 (30 mL) , 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 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.

Luxury loaded houmous with caramelised onions and spiced carrots

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