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A copy of Discover Organic dropped onto my doorstep this week. This new cookbook is part of the Why I Love Organic Campaign.
It features tips and recipes from celebrities and home cooks.
Kate Humble, Raymond Blanc, Lorraine Pascale and Jody Scheckter are among the celebrities that feature.
The book shows how easy it is to eat great tasting food without all the nasties.
It's divided into seasons and has an excellent seasonal fruit and vegetable chart, which is useful for keeping an eye on what is coming into season.
I didn't think I would have time to try anything yet, as I'm about to head off on holiday, but I have to make a lunch up for my son to take to his childminder's tomorrow, so I decided to try out the roast carrot hummus.
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Roasted Carrot and Hummus Dip
A lovely carrot hummus. Such a gorgeous colour and very easy to eat and eat and eat......
Ingredients
- 350g organic carrots, washed, trimmed and cut into 2cm chunks
- 3 cloves of garlic, unpeeled
- 2 tsp cumin seeds
- 2 tbsp olive oil
- 1 x 400g tin organic chickpeas, drained and rinsed
- juice of 1 lemon
Instructions
1. Preheat the oven to 220c/Gas Mark 7
2. Place the carrots in a small roasting tin, add the garlic, cumin and 1 tbsp of the olive oil and toss to mix.
3. Place the garlic under the carrots and roast for 15-20 minutes or until the carrots are tender and lightly charred.
4. Add the chickpeas to the roasting tin ans stir well to coat them with the cooking juices.
5. Remove and discard the skins from the garlic.
6. Transfer the ingredients to a food processor, add the remaining oil and lemon juice, then use the pulse setting to blend to a creamy puree. Season to taste with salt and pepper.Serve: with vegetable crudites and oatcakes.
2. Place the carrots in a small roasting tin, add the garlic, cumin and 1 tbsp of the olive oil and toss to mix.
3. Place the garlic under the carrots and roast for 15-20 minutes or until the carrots are tender and lightly charred.
4. Add the chickpeas to the roasting tin ans stir well to coat them with the cooking juices.
5. Remove and discard the skins from the garlic.
6. Transfer the ingredients to a food processor, add the remaining oil and lemon juice, then use the pulse setting to blend to a creamy puree. Season to taste with salt and pepper.Serve: with vegetable crudites and oatcakes.
Details
Total time: Yield: Serves 4-6The wee boy hasn't tried the hummus yet. All will be revealed tomorrow.
My husband really enjoyed it and pronounced it so much better than standard hummus and me, well I just love hummus in all it's forms.
Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.
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