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Za'atar Honey Roasted Carrots with Creamy Hummus Sauce

  • 1 lb multi coloured carrots large ones cut into 1/2" thick pieces, peeled
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter melted
  • 1 tsp cumin
  • 1/2 tsp za'atar
  • 1 tbsp honey
  • pinch of fleur de sel

Coconut Hummus Sauce

  • 1 container of Sabra Classic Hummus
  • 1/2 cup lite coconut milk
  • 1/2 tsp cumin
  • juice of 1/2 lemon or to taste
  • salt and pepper to taste


  • 3 tbsp crumbled feta cheese
  • 3 tbsp pomegranate arils
  • 3 tbsp pistachios shelled and crushed
  • 3 tbsp parsley minced
  1. Preheat oven to 425F.
  2. Combine the carrots with the oil, butter, cumin and za'atar in a baking dish or baking sheet.
  3. Roast the carrots for 20 to 23 minutes, or until the carrots are crisp tender, so that a fork inserted into the middle of one yields a little bit of resistance.
  4. Remove the pan and drizzle the carrots with honey. Return the baking dish to the oven for an additional 5 to 7 minutes, or until the carrots are tender and gently caramelized. Sprinkle with fleur de sel. Keep warm.
  5. When ready to serve, smear some of the sauce onto the bottom of a serving platter or tray. Top with the carrots. Garnish with the feta cheese, pomegranate arils, pistachios, and parsley and serve the remaining sauce on the side.

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