Grilled Carrots Recipe

Prep carrots

Trim carrot tops and peel. If carrots are thick, halve them lengthwise so pieces are 1/2–3/4 inch thick to cook evenly. Pat dry.

Season

Place carrots in a bowl, toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 tablespoon lemon juice until evenly coated.

Grill

Preheat a gas grill or grill pan to medium-high (about 400–425°F / 200–220°C). Grill carrots in a single layer, turning occasionally, until tender and charred in spots, 8–12 minutes depending on thickness. Alternatively roast at 425°F (220°C) on a rimmed baking sheet for 18–22 minutes, turning once.

Rest

Remove carrots from heat and let rest 2–3 minutes so juices settle before plating.

Cook peas

If using dried red split peas: rinse, then combine 1 cup peas with 2 1/2 cups water in a pot. Bring to a boil, reduce to a simmer and cook 20–25 minutes until very tender and mostly broken down. Drain and reserve some cooking liquid. If using canned/cooked lentils, skip to next step and use drained lentils.

Blend

In a food processor combine cooked peas, 3 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 minced garlic clove, 1 teaspoon ground cumin and 1 teaspoon kosher salt. Process until smooth, adding 1–2 tablespoons reserved cooking liquid or water as needed to reach a thick but spreadable hummus consistency.

Adjust seasoning

Taste and adjust salt, acidity (more lemon) or oil as desired. Transfer hummus to a shallow serving dish and smooth the top.

Toast walnuts

Place 1 cup walnuts in a dry skillet over medium heat. Toast, stirring frequently, until aromatic and slightly darkened, 4–6 minutes. Remove to a plate to cool slightly.

Grind

In a food processor pulse the cooled walnuts with 3 tablespoons toasted sesame seeds, 1 teaspoon ground coriander, 1 teaspoon dried thyme or za'atar (if using), 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Pulse until mixture is crumbly but still has texture — do not grind into a paste.

Taste and store

Taste and adjust seasoning. Transfer to a small bowl; duqqa can sit at room temperature for several hours or be stored in the fridge for up to 1 week.

Spread a 1/4–1/3 cup pool of red pea hummus on the center of a serving platter or individual plates.

Arrange the warm grilled carrots on top or beside the hummus in a single layer.

Drizzle 1 tablespoon extra-virgin olive oil and 2 tablespoons pomegranate molasses over the carrots and hummus. The molasses is tangy and sweet — drizzle in a thin stream to avoid overpowering.

Sprinkle 2–3 tablespoons walnut duqqa generously over the carrots and hummus for crunch and spice.

Scatter 1/4 cup fresh mint leaves and optional 2 tablespoons toasted pine nuts or chopped pistachios over the top.

Serve immediately while carrots are warm. Offer extra pomegranate molasses and duqqa at the table.