Carrots are still in abundance throughout the year, it’s the one vegetable I see consistently in my weekly veggie box- so I’m always coming up with multiple ways to eat them. This is a fab recipe if you are having guests over for drinks and do try the ‘gluten-free’ buckwheat crackers too, a great way to impress your gluten-free friends.
Carrot Hummus
makes 420g
INGREDIENTS
- 300g carrots
- 1 tbsp cooking oil, light olive or rapeseed
- 1 tbsp raw honey
- ¾ tsp cumin seeds
- ¼ tsp chilli flakes
- ¼ tsp sumac
- Sea salt & freshly-ground black pepper
- 120g drained butter beans, or cannellini beans
- 1 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp garlic salt
- ½ tsp turmeric
- 50ml water, give or take
METHOD
Preheat the oven to 200C/190C (fan)/gas 5.
Peel the carrots and dice into 1cm chunks and place on a baking tray. Whisk the cooking oil, honey, cumin seeds, chilli flakes and sumac together then coat the carrots with the mix. Season with salt and pepper and bake in the middle of the oven for 35-45 minutes, or until they are soft inside when pricked. Remove and cool.
In a food processor, blend the roasted carrots with the white beans, tahini, lemon juice, olive oil, garlic salt, turmeric and a little of the water. Blend, adding water if and when needed, until you get to your desired hummus consistency.
Buckwheat Crackers
makes 20 plus
INGREDIENTS
- 110g buckwheat flour
- 60g ground almonds/almond flour
- 1 tbsp guan gum, or ground flaxseed
- 2 tsp whole linseeds
- 2 tsp sesame seeds
- 90ml water
- 2 tbsp olive oil
- 2 tbsp pumpkin seeds
- Pinch sea salt
METHOD
Preheat the oven to 200C/190C (fan)/gas 5.
In a large bowl mix both flours with the guan gum or ground flaxseed, linseeds, and sesame seeds. In a separate bowl whisk together the water with the olive oil. Make a well in the dry ingredients and gently mix in the liquids until a dough forms. Knead on the bench for a few minutes, adding water or more flour if needed to create firm ball. Cut in half and roll each into a ball.
Roll one of the balls between two large pieces of baking paper, as thinly as you can, about 1mm thick. Peel off the top layer of baking paper and gently press/roll in 1 tablespoon of pumpkin seeds, evenly over the top, and season with salt.
Leaving it on the bottom piece of baking paper, transfer to a large baking tray and bake in the middle of the oven for 10-15 minutes until browned. Remove from the oven, and once cooled break into shard shapes. Alternatively, if you prefer a more uniformed look, score them on the baking tray to a preferred shape before placing in the oven. Repeat with the second ball, while the first batch is cooking.
Serve the carrot hummus with a drizzle of good quality olive oil, and a sprinkle of any pumpkin seeds that become loose from the crackers, with a side of the crackers. The hummus will keep in the fridge for up to 2 weeks, while the crackers are best stored in airtight Tupperware for 1-2 weeks.
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Kylee Newton is a food writer, educator, and recipe developer, addressing modern food ethics. Kylee’s food looks at the modern concerns of seasonality, and sustainability, with a strong focus on traditional methods, wasting less and longevity, predominately through preserving.
Kylee has two published cookery books, The Modern Preserver and The Modern Preserver’s Kitchen. Her international career has seen her recipes in publications such as the UK’s Guardian ‘Cook’ and ‘Feast’, Observer Food Monthly, the Telegraph, and magazines such as the BBC Goodfood, Olive, and Jamie Oliver. She currently writes columns in the NZ Herald’s ‘Be Well’ and for Dish Magazine.
©Recipe Kylee Newton 2022. Follow @themodernpreserver
Reproduction without permission is prohibited. All rights reserved.
Website www.themodernpreserver.com
