Grate in a Sandwich
Carrots are the must have accompaniment to the Sunday roast – but they have so many other uses too! Grate them into sandwiches or coleslaw for a touch of sweetness, texture and colour. You can also roast or braise them for a sweet and tender side dish.
Carrot and Houmous Dip Recipe
Pair this tasty carrot and houmous dip with vegetable crudités for the perfect healthy snack. Great in the kids’ lunchboxes or as a mid afternoon pick me up in the office.
Preheat the oven to 220C/400F/Gas Mark 6. Place the carrots in a small roasting tin. Add the garlic, cumin and 1tbsp of the olive oil, then toss to mix . tuck the garlic under the carrots. Roast for 15-20mins or until the carrots are lightly charred and tender.
Add the chick peas to the roasting tin and stir well to capture all the cooking juices. Transfer to a food processor, add the remaining oil and lemon juice, then whiz on the pulse setting to form a creamy puree. Season to taste with salt and ground black pepper.
Transfer to a bowl and serve with the vegetable crudités.
Cooking: 15-20mins
Serves: 4
Fat: 8g Saturated Fat: 1.2g Sugar: 11.7g Salt: 0.6g
Ingredients (Serves 4):
350g carrots, washed, trimmed and cut into 2cm pieces
3 cloves garlic, peeled and crushed
2tsp cumin seeds
2tbsp olive oil
410g can chick peas in water, drained
For the crudits:
1 carrot, peeled and cut into batons
1 green pepper, cut into batons
10 cherry tomatoes
10 small mushrooms
Juice of 1 lemon
salt and freshy ground black pepper