Roasted Carrot Hummus Pouches
- 1 litre chick peas, strained
- 2 medium carrots, peeled & chopped thinly
- 1 tablespoon garlic, pureed
- 3 stalks green onion, chopped fine
- 1 tablespoon tahini
- 4 tablespoons sesame oil
- 1 teaspoon cumin
- Salt & white pepper, to taste
- 9 sheets phyllo pastry
- 2 tablespoons butter, melted
Toss chopped carrots in 1 tablespoon of the sesame oil, then spread evenly on a baking tray and roast on convection bake at 375F for 8-9 minutes (until the tips begin to brown). Remove and cool to room temperature.
In a large food processor combine garlic, green onion, cooled carrots, tahini and cumin. Puree until nearly smooth.
Add in the chick peas and continue to puree. Pour in the sesame oil as it blends (you may wish to add more than the recipe for a thinner product).
Once pureed, season with salt and white pepper.
For the phyllo cups, preheat oven on convection bake to 375F.
Lay out single phyllo sheets on a clean surface and brush surface with melted butter. Fold the sheet in half down from the top and repeat the butter brush. Fold it in half once more from the top down; brush it with butter, then cut the rectangle into four squares. With nine sheets, you’ll end up with thirty-six cups – just enough for the hummus portion.
Press the squares of phyllo into buttered mini muffin cups, and bake at 375F for 5-6 minutes until they are browned to the centre. Remove to wire rack for cooling.
Once cooled, stuff the cups with the hummus and serve immediately. Garnish with green onion or red pepper curls.