These beautiful and vibrant hors d’oeuvres are loaded full of deliciously sweet roasted carrot hummus and topped with a delectable fruity vegan stuffing made from apples, chestnuts, cranberries and a twist of zesty orange. They make an excellent sharing platter for parties and special occasions.
For the stuffing
2 tbsp dried cranberries
1 tbsp coconut oil
1 small white onion, finely diced
1 medium Bramley apple, peeled and diced
1 clove of garlic, minced
4 sage leaves, roughly chopped
2 sprigs of rosemary, leaves finely chopped
1 tsp fresh thyme leaves, finely chopped
Zest of ½ an orange
1 tsp orange juice
1 cup ground almonds
½ cup ready roasted chestnuts, roughly chopped
Sea salt and black pepper to taste
For the hummus
3 medium carrots, scrubbed and sliced into quarters lengthways
1 clove of garlic
Juice ½ lemon
1 tsp ground cumin
1 tsp ground coriander
2 heaped tsp tahini
1 tsp sea salt
200g chickpeas, drained and rinsed
½ tbsp coconut oil, melted
2 tbsp extra virgin olive oil
3 red chicory, tough ends cut and disregarded
3 dried apricots, finely chopped
2 tbsp crushed pistachios
Firstly prepare the stuffing. Add the dried cranberries to a bowl and cover with boiling water to rehydrate. Set aside whilst you prepare the rest of the stuffing.
Heat the coconut oil in a saucepan over a low/medium heat. Add the onion and sweat gently until tender.
Next add the diced apple, minced garlic, sage, rosemary and thyme and stir well to combine. Cook for a further 3-4 minutes until fragrant and the apple is fork tender. Set aside to cool.
Preheat the oven to 200°C/ 180°C for a fan assisted oven.
Arrange the carrot batons across a small baking tray and toss in the melted coconut oil. Transfer to the oven for 2 minutes whilst you finish the stuffing.
Add the cooked apple and onion mixture to a mixing bowl. Drain the cranberries and add to the bowl along with the orange juice and zest, chopped chestnuts, ground almonds, walnuts and a generous pinch of salt and pepper. Stir well to combine.
Spoon the stuffing mixture into a small oven proof dish and transfer to the oven. Bake alongside the carrots for a further 18-20 minutes until the carrots are tender and the stuffing is golden.
Once cooked, set the stuffing to one side and keep warm until ready to serve.
Allow the carrots to cool a little then add to a food processor along with the garlic, lemon juice, cumin, coriander, tahini, salt and chickpeas. Blend to combine.
Add the olive oil and blend again, adding more if required. Taste and adjust seasonings as needed.
To serve, separate the leaves of the chicory, reserving any smaller leaves for a salad. Rinse and pat dry. Arrange across a large serving platter.
Divide the hummus and stuffing mixture evenly between the chicory leaves. Save any leftover hummus for dipping.
Scatter the chopped dried apricots and crushed pistachios over the carrot hummus stuffed chicory to serve.
Recipe by Emma Carter for the CNM Natural Chef Diploma Course