Wednesday, August 01, 2012

Heirloom carrots with homemade hummus

Carrots #1

"You would think, being a fancy schmany bunch of heirloom Dutch carrots, that you would be treated with a little respect, but so far all we've had is some rather vicious scrubbing in the sink, and then our tops and tails hacked off!"

"Aww, shuddup!" retorted the hummus. "At least you haven't been blitzed to smithereens like I have. One minute I was a happy, contented can of chickpeas, and the next I was pureed into smoothness with lemon juice and garlic and goodness knows what else. What a way to end up!"

A moments silence followed before the carrot said in a consoling voice "Well, at least we're tasty!"

"Too bloody right!" replied the hummus.


1 can of chickpeas, rinsed well
juice of 1 lemon (or to taste)
50ml of extra virgin olive oil
2 cloves of garlic
1 tablespoon tahini paste
Freshly cracked pepper, to taste

Place all ingredients into a bowl, and blitz with a stick blender, adding more oil or lemon to taste. Serve with the brightest, craziest carrots you can find.


  1. YUM . Did you know that originally all carrots were purple? The orange was bread into them so as to pay hommage to the Royal House of Orange who occupy or did occupy the Dutch Throne. I read about that recently . So much for genetic engineering.

  2. Mem, that's a cool fact!

  3. Those carrots are beautiful. Do you buy the seeds online?

  4. Hi Justine - I actually bought mine from our local organic veg shop, but you can get heirloom carrot seeds online. If you have the space to grow some then I highly recommend it - they were delicious!

  5. Anonymous10:32 am

    love your blog
    try adding some cumin ( a pinch-1 tsp) it will take your hummus to another level


  6. Thanks Jenn - I'll try that next time I make it :)

  7. When I make hummus I never put in olive oil (but strangely into nearly everything else!). If you want to really improve it omit (or keep) the oil and put in water and then really blend till it just changes colour. Like when you cream butter and sugar and it changes a little. It give a lovely whipped, smooth finish that is very pleasing.
    I'm going to try your minestrone as I want to use quinoa but the only time I have it stayed hard.. should it?

  8. Hi Summer Glies - I might give your version a go next time. Thanks for the tip!

    The quinoa shouldn't have stayed hard... like any grain (rice, farro etc) it should soften as it absorbs liquid during the cooking. Hope that helps!


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