Wednesday, August 01, 2012
Heirloom carrots with homemade hummus
"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.