Inspired by the news article i shared on Friday I looked into making a couple of hummus dips and her they are.
First roasted carrot hummus by Hugh Fearnley Whittingstall in the guardian.
500g carrots, peeled and cut into 4-5cm chunks (harvested from the plot)
4 large garlic cloves, bashed (from store harvested in the autumn)
2 tbsp olive oil or rapeseed oil
1 small orange, juiced, zest finely grated
Juice of ½ lemon
3 tbsp tahini (sesame seed paste)
Sea salt and freshly ground black pepper
- I preheated the oven to gas mark 6 and roasted the carrots and garlic for 30 minutes.
- I then poured the carrots garlic and oil into a liquidizer with all the rest of the ingredients (except the salt and pepper) and blitzed until a smooth paste.
- season to taste.
Secondly the parsnip hummus of which I originally found at the gourmande in the kitchen website.
1 lb parsnips (about 6), peeled and cubed into 1 inch pieces (from the plot)
1/4 cup/60ml extra virgin olive oil (divided use)
1 ½ teaspoons ground cumin
¼ teaspoon ground coriander
¾ teaspoon sea salt or Himalayan salt
2 large garlic cloves, finely minced (harvested earlier in the year)
6 Tablespoons/90g tahini (sesame seed paste)
4 Tablespoons/60ml freshly squeezed lemon juice
6 Tablespoons/90ml filtered water (divided use)
Freshly chopped parsley leaves to finish (optional) (I didn’t use)
- I put the parsnips in a pan with the cumin and ground coriander and the water and brought to the boil with the lid on.
- I then turned the heat down low and let cook until the parsnips where soft. About 30 minutes.
- Once the parsnips where soft I poured them into my liquidizer (including the water that was in the pan) with all the rest of the ingredients and blitzed until smooth.
- season to taste.
I found both these hummus to be quiet tasty and unusual. In the past I have cooked beetroot hummus so this was a different take on it.
overall very good dip with a crudity although eating a lot of the parsnip hummus did become a bit pasty.
So what do you think let me know in the comments.