Zero waste carrot hummus
Carrot tops, nuts, fragrant herbs, and a good pour of Citizens of Soil olive oil combine for a delicious zero-waste pesto, and sweet roasted carrots add a pop of colour and subtle twist to this much loved dip.
Say goodbye to your sad greens and give them a new lease of life with this recipe from Elleni Katalanos.
Delicious dips are a quintessential part of a British summer picnic, and this carrot hummus is definitely one you'll want to add to your rotation during this warmer weather.
Simple but delicious make sure you top with a good drizzle of EVOO, and dive in.
Here's the method:
Feeds 4-6.
- To make the carrot top pesto, blend your carrot tops with 1 handful of mint, 1 handful of dill, 2 handfuls of pistachios, 2 cloves of garlic, 1/2 tbsp of salt and 60g olive oil.
- Chop your carrots and mix them with 1 tbsp of ground cumin, 1 tsp of chilli flakes, 2 tbsp of honey/ agave, olive oil and a generous pinch of salt. Roast at 180oC until soft.
- Once your carrots are soft blend with 1 clove of garlic, 1 jar of chickpeas, tahini and a pinch of salt. Adjust the acidity with a lemon if desired.
- Spoon your hummus onto a plate, top with the pesto, drizzle in olive oil and mop up with bread.
Top tip:
You can use any herbs you have in your fridge for this pesto, also whatever nuts you have in the cupboard—improvise, it’s your creation!
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