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Sumac Roasted Carrots with Lemon and Tahini Dressing
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Sumac Roasted Carrots with Lemon and Tahini Dressing

Course: Side Dish
Cuisine: Middle Eastern
Diet: Vegan, Vegetarian
Keyword: carrot, chickpeas, garlic, onion, pistachio, pomegranate, sumac, tahini



  • Pre-heat your oven to 200C / 400F / gas mark 6.
  • Trim and peel the carrots, if they aren't all the same thickness, cut them in half length-ways or even quarters if they are particularly thick.
  • Thinly slice the onion then add to a roasting tin along with the prepared carrots and garlic cloves.
  • Drizzle the vegetables with olive oil and sprinkle with the sumac and salt then toss the vegetables in the oil and spices to ensure they are well covered.
  • Roast in the centre of the oven for 15-20 minutes or until they are just tender when poked with a fork.
  • Add the chickpeas to the roasting tin and roast for a further 5 - 10 minutes.
  • While the chickpeas are roasting, mix together the tahini and lemon juice in a bowl. Don't worry if adding the lemon juice makes the tahini seize up.
  • Slowly add cold water to the lemon and tahini mix and whisk until you have a sauce that can easily be drizzled.
  • Remove the roasting dish from the oven and serve with a drizzle of the lemon and tahini dressing followed by a drizzle of pomegranate molasses and a sprinkling of chopped parsley and lemon zest.