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.
print recipe
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.
This sounds a really useful addition to any cook's shelf of recipe books. I really find it helpful when books add a seasonality chart. I hope it goes down well tomorrow and have a great time in sunnier climes!
ReplyDeleteI've never tried carrot hummus but this looks delicious.
ReplyDeleteHow could I resist? I will say it again and again, but I wish we lived next door to each other for cooking sessions, chats and hugs.
ReplyDeleteThanks Kate, I know we will have a good time. Just having some sun will be brilliant. As to the hummus, we will see :)
ReplyDeleteIt is lovely Miss Cake Baker. It has a slight sweetness to it, as you would expect from the carrots. It tastes fresher than regular hummus, if you know what I mean :)
I know Lisa, me too x
That sounds really delicious - will be bookmarking this one. It's a lovely colour too.
ReplyDeleteIt is rather pretty Choclette :)
ReplyDeleteAnother book recommendation to add to my heaving bookshelves ~ and the hummus looks wonderful ~ such a pretty bowl too...anything with carrots is good, I am into carrots right now!
ReplyDeleteKaren
PS: Just read the recipe again and realised that there is cumin in this, I LOVE cumin with carrots, need to make this as I have all the ingredients.
ReplyDeleteI just bought carrots yesterday to make a soup, but I see a detour coming on.
ReplyDeleteGo make carrot hummus Karen :)
ReplyDeleteHehe, not a bad detour Val :)
That sounds good, roasting the carrots will bring a sweetness to the hummus.
ReplyDeleteIt does Janice and it is a lovely change from your standard hummus :)
ReplyDeleteI don't see this cookbook in the pipeline for the US. Looks quite interesting. I will have to watch for it down the ways, as sometimes they take a year or so to show up here. Amazon is my shopping cart!
ReplyDeletehow freaky - I made roasted carrot hummus this weekend too. Wondered why I had waited so long to try it - loved it. I added tahini too and it was a hit with sylvia.
ReplyDeleteThe cookbook sounds good - is there much veg recipes in it?
Ah hummus - one of life's great joys. I love how the addition of carrot makes it glow with golden goodness!
ReplyDeleteDip looks excellent, btw regarding ur q'n about vegan brownies, u can very well link me,hope they turned out super prefect for u..
ReplyDeletehey, nice updates to your site : )
ReplyDeleteNice variation on the veggie staple too!
You are quite the lucky duck when it comes to the freebies Jac ;0)
ReplyDeleteLoving the twist with this recipe as I'm not all that keen on ordinary Hummus.
Ooh - delicious! I always like a new twist on hummous. What a lucky chap Cooper is. I'd love to find this in my lunchbox!
ReplyDeleteGreat idea for school pack lunches. Another way to sneak those veggies in. Have a lovely break Jac xx
ReplyDeleteThis looks awesome. Fresh, healthy and delicious.
ReplyDeleteThanks for sharing it with us.
Velva
That is brilliant! I must try making that.
ReplyDeleteHi Jan, yes I had a look on Amazon for it, but they don't have it on Amazon UK yet either.
ReplyDeleteThere isn't a huge selection of veggie recipes in it Johanna, but there are some good ones.
I agree with you there CC, such a gorgeous colour :)
Thanks Priya :)
Thank you Adam & Theresa :)
I am very lucky of the freebie front Chele and I do appreciate it :)
He isn't sure yet Antonia, can't get the hang of this dipping business. Might just spread it on something for him instead.
Thanks Lisa, I am in the middle of packing hell at the moment :(
Glad you like it Velva :)
You can't go wrong with hummus Matron, it always goes down a treat :)
a lovely tasty dip am sure :-) Perfect for my event on Global foods too !
ReplyDeleteCheers
Kalyani
Join me in a 100-day Global Food Festival here
Roasted carrot hummus? Excellent idea.
ReplyDeleteThat looks amazing. Would love to try it. Such a nice starter/snack for autumn.
ReplyDeleteI love this! I am always looking at carrot recipes (sadly our season is over for now) and will bookmark this for sure.
ReplyDeleteI have just made this roasted carrot hummus it’s a great recipe taste lovely, how long will it keep for please.
ReplyDeleteI'm so glad you enjoyed it. I would keep it 3-4 days in the fridge.
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