Farinata with Roasted Carrot & Harissa Dip
Brunch, Canapés, Lunch, Lunch and Dinner Main, Lunchbox, Sides, Snack, Snacks
You have to try this Farinata with Roasted Carrot & Harissa Dip. Seriously, Farinata is one of my favourite foods, it’s so simple to make, full of nutrients and always delicious. It’s a great recipe to add in to your meal prep as it works so well for a packed lunch and I’m also adding this one to my Christmas table as the ultimate make ahead nibble to begin your feast. It’s a great option for most as it’s vegan, gluten free and can be customised with whatever flavours you love.
Serves 8
Ready in 25 minutes
Good For Christmas, Date night, Dinner Party, Drinks Party, Food Gift, Galentine’s, Galentines’s, Girls night in, Halloween, Lunch, Movie night, Picnic, Side, Student friendly
The Recipe
Ingredients
Farinata:
100g chickpea or gram flour
400ml water
1 1/4 teaspoons salt
4 1/2 tablespoons olive oil
1/2 large red onion, thinly sliced (save the other half for the dip)
Handful pitted black olives
A handful fresh sage leaves
Dip:
2 carrots, chopped into inch cubes
1 tbsp olive oil
2 tbsp harissa (adjust to taste)
1 tbsp tahini
1 tin chickpeas rinsed and drained
100 ml water
juice of 1 lemon
seasoning to taste
Directions
Preheat the oven to 180C
In a bowl, combine the chickpea flour and water
Mix in the sliced red onion, olives and seasoning
Pour into a greased tray and bake for 20 minutes
To a seperate tray, add the chopped carrots and any remaining red onion
drizzle with olive oil and roast
To a blender, combine the carrots, tahini, chickpeas and harissa
Blend to combine, adding water as needed.
Season to taste
Serve together
