We are inundated with fresh, organically grown carrots, here in the UK. They come with our organic fruit and veg box every week so we don’t have a say in what we get. Usually its great as you are eating what is in season and grown locally or nearby. None of it travels by air and you are forced to try new and sometimes unknown fruit and veg. But seriously? Too many carrots. I went on to make carrot cakes after this which I will probably also post…..
ps…sorry about the bit of tissue attached to the carrot in the foreground. This is due to the fact that everything that comes through our door is subjected to a soapy bath (to wash away any potential C 19 virus) and this must have come off of some part of the packaging.
5 or 6 large carrots, peeled and cut into small-ish pieces
1 tin/can chick peas
5 or 6 tbsp tahini
1 plump garlic clove mashed
juice of 1 or 2 lemons/limes
salt and pepper
1 tsp ground cumin (optional)
Start by steaming the peeled and chopped carrots until soft. Plop them and everything else into the food processor and blend until smooth. Taste to adjust salt and pepper. I found mine needed quite a lot of salt.
We usually have a dollop of hummus on top of our lunch time salad, and this offered a really nice subtle change in flavour.