hummus and carrot salad

hummus and carrot salad | jammiejammieblog.wordpress.comDay 8: A bonus recipe today: classic hummus plus a quick and delicious carrot salad. These work really well with baba ganoush, the recipe for which I’ll be posting tomorrow, and red pesto. Great dips and salads for a relaxed weekend gathering, though they could also work as a quick supper with some hot pitta bread. If you’re serving them as snacks, cut the pittas into strips before toasting for extra crunch. PS The fantastic bowl containing the carrots is by Algarve-based potter Mort Figue. Most of the rest of the dishes in my blog I made myself during lessons with Catherine Portal, also in Portugal.

hummus

(serves 6 as part of a spread)

hummus and carrot salad | jammiejammieblog.wordpress.comingredients

480 gr of cooked chick peas

1 fat clove of garlic, chopped

3 tbsp tahini

3 tbsp olive oil plus a little extra for drizzling

juice of 1 lemon

salt and pepper

paprika powder for sprinkling

method  

Using a wand blender, pulse the chick peas with all the remaining ingredients except the paprika powder and the extra oil. You may need to add a little water to make it smooth and thick, but not at all dry.

Pile into a serving bowl, cover and let sit for at least an hour for the flavours to blend. This is best done outside the fridge, but if you really want to refrigerate it, cover tightly to protect the rest of your food from the garlic odours.

Serve at room temperature, drizzled with olive oil and sprinkled with paprika powder.

carrot salad

(serves 6 as part of a spread)

hummus and carrot salad | jammiejammieblog.wordpress.comingredients

400 gr carrots, sliced finely on the bias

2 cloves of garlic, sliced very finely

1 tbsp of olive oil

pinch of cumin

salt and pepper

method

Put the carrots in a bowl or on a plate, sprinkle with the garlic, then the cumin, then the olive oil. Season sparingly with salt and pepper.

Allow to sit for an hour or more before serving. And see above for tips about the garlic.

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About Marijn Moltzer

Writer based in Amsterdam, the Netherlands

One comment

  1. Pingback: gnocchi with tomato sauce | JammieJammieBlog

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