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Mediterranean Spiced Pita with Roasted carrot hummus

AEX pita

Mediterranean Spiced Pita with Roasted carrot hummus


Recipe by: Tumi Mogoai

For the Hummus

2 cups carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
3 tbsp oil
1 tsp ground cumin 
½  tsp salt 
¼  teaspoon ground black pepper 
3 tbsp tahini 
1 tbsp coriander (chopped), plus 1 teaspoon for garnish  (not chopped)
1 lemon, juiced 
5 Tbsp Krush Carrot and Orange juice

Preheat the oven to 200 degrees C.
On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast  for 20-25 min until the carrots are tender and lightly caramelized, stirring halfway through. Remove from the oven and let cool until warm. Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, coriander, lemon juice and 5 tablespoons Krush Carrot and Orange. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons oil. Transfer to a serving bowl. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.
Pita with Frikkadel 
Makes 2 pitas

1 cup self-rising flour
¾ cup greek yogurt + 2 tbsp
500g mince
1 tbsp vinegar
1 egg
1 tsp cumin
1 tsp paprika
1 tsp steak and chops spice
1 slice day old bread
2 tbsp parsley (chopped)
1 tomato (chopped)
2 tbsp lettuce (chopped)
2 tbsp cooking oil
juice of 1 lemon
salt pepper to taste

To make the dough:
Mix the flour and ¾ cup yoghurt together in a bowl until all the flour is incorporated and a stiff ball of dough forms.
Knead the dough for a minute or two. Cover bowl with plastic wrap or a kitchen towel.
Let it sit on the counter at room temperature for 1 hour.
After the hour, form the dough into small round balls then roll flat with a rolling pin. Do not make them too thin.
Brush a pan with some oil then cook your pita pockets on the pan on each side until fully cooked and golden brown on the outside.
For the frikkadels, mix the mince, vinegar, egg, spices, bread and half of the parsley. Season and form into little balls. Bake them in the oven at 180 degrees for 10-15 min or fry them in a pan on medium heat for 10- 15min.
For the sauce, mix the remaining yoghurt, lemon juice and remaining parsley. Season to taste.
Assemble the pita by first spooning some of the carrot hummus into the pita, followed by the lettuce, tomatoes and frikkadels. Drizzle everything with sauce and Enjoy.

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