Roasted carrots, hummus and all-green sauce
Summer is just beginning and we are in the mood for long summer lunches.
This Sunday we have three recipes in one: oven roasted carrots, hummus and a green sauce!
It's a recipe full of flavour, colour and great taste! You can cook it together for a summer lunch or separately for an aperitif, for example.
What you need for 4 people as a main course or 6 people as a side dish:
> Carrots: 10 carrots, a bunch of coriander, a handful of pistachios, olive oil, herbes de Provence
> Hummus: 400g chickpeas, 1 Greek yoghurt, 1 lemon, 2 tablespoons tahini, garlic and cumin
> Green sauce: parsley, coriander, mint, lemon, garlic and green chillies
The essentials of this recipe:
> our Small Serving Dish for carrots, here in our Leopard Print Medium pattern
> our Hummus Bowl, here in our Archipelago pattern and on a Coral Flower dessert plate
> our Teacup for the green sauce, here in our Coral Seashell pattern and on a Porcupine Large dessert plate
1. Roasted carrots
Peel the carrots, cut off the ends and then cut them into strips of about 1cm. Place the carrots on a baking tray covered with baking paper. Add the herbes de Provence, olive oil, salt and mix. Spread them out on the baking sheet and bake for 20 minutes at 210°.
During this time...
Peel the garlic cloves and place them in a bowl. Add the chickpeas with their water, leaving some aside for presentation. Then add the Greek yoghurt, tahini, cumin and olive oil. Add the juice of half a lemon, a little salt and blend. Taste and adjust according to your taste. For example, you can add a clove of garlic, a little tahini... Follow your taste buds!
For the presentation, cut up some small bird's eye chillies. Pour the hummus into a bowl and make a small hole in the centre. Add some chickpeas, a good drizzle of olive oil, a little salt, herbes de Provence, paprika, the bird peppers, a few sesame seeds and a squeeze of lemon juice.
3. The green sauce
Peel a clove of garlic and pour it into a jug. Chop the parsley, coriander and mint. Add the herbs to the jug. Add the juice of half a lime and one lemon. Cut off the stems of the green chillies and add them to the carafe. Add a little salt, olive oil and 1/2 glass of water. Blend! Add three teaspoons of Greek yoghurt and blend again. For presentation, pour the sauce into a teacup.
4. Presentation of roasted carrots
Place the roasted carrots on a small serving dish. Chop some coriander and chop the pistachios. Add the green sauce to the carrots lengthways, followed by the hummus. Then add the coriander, pistachios and a few sesame seeds.