With Kerry Kousiounis.
|April 2018||14/04 - 21/04||£695|
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Another favourite. This is a tale of ingredients. The secret to carrot hummus is to use a good dark tahini (made with whole, unhulled sesame seeds). One of the best tahini I’ve tasted was brought back by a friend from a spice shop in Israel where they grind the sesame seeds on the premises! I know, not so easy to find! You might not have access to freshly ground sesame seeds (I will show you how to make your own tahini soon!) but look for a dark coloured tahini …. and of course, you need great carrots! If you grow your own carrots you’ve hit the jackpot, otherwise buy carrots that smell of carrots (local farm shop, small green grocers).
Ingredients for 4 – 6 people.
3 large tablespoons of tahini paste.
6 large carrots
Juice of 1 large lemon
1 or 2 cloves garlic
To garnish (if you have them all great – if not use what you have)
Chop the carrots into 2 cm lengths, toss them in a little olive oil and some sea salt. Cook in a baking tray in the oven 180 – 200° until tender (about 30 minutes). You can also cook the carrots in a pan on a low heat with a lid on. Remove and cool to room temperature.
The hummus can be made using a hand blender or a food processor. Add a little warm (not cold) water to the tahini and start to blend. It will start to expand. Alternate the water with a drop of olive oil and then a little more water. When it has doubled in volume, add salt to taste (remember the carrots have also been salted), a good pinch of cumin and the lemon juice – blend a little more. When you add the lemon juice the tahini will thicken so you may have to add a little more water. Add the cooked carrots and blend to your desired consistency. Taste and re-season if required – remember the garlic and cumin will intensify their flavours over time. Chill and serve with carrot strips, hot flat bread, crispy toast or sour dough – yummy and really healthy too!