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Summer dips with Market Garden crudités

CANAPÉS / DRESSINGS AND DIPS / SUMMER

INGREDIENTS

(Serves 8-10)

For the roast carrot and turmeric hummus

  • 400g baby carrots
  • 2 cloves garlic
  • 1tsp nigella seeds
  • 1 tsp paprika
  • 400g tin of chickpeas
  • 120ml olive oil
  • 75ml water
  • 1 inch piece fresh turmeric
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 2 tbsp tahini
  • 1 lemon, juice only
  • Salt and pepper

For the broad bean and pea dip

  • 200g fresh peas
  • 200g broad beans
  • 75g soft white cheese
  • 70ml olive oil
  • 12 leaves fresh mint, roughly chopped
  • 1 lemon, juice and zest
  • Salt and pepper

For the crudités

  • Radishes, on the leaf
  • Baby carrots
  • Baby fennel
  • Fresh garden peas
  • Mange tout
  • Baby carrots
  • Cherry tomatoes, on the vine

Perfect for picnics or enjoying with drinks, these summer dips with Market Garden crudités are both simple to make and delicious. Use fresh, raw vegetables plucked straight from the garden.
The anchoïade is made on our sister estate, Chateau Léoube, in Provence and is available in all of our farmshops.

Serve on our gorgeous heart shaped board.

METHOD

DIFFICULTY: Easy 45 MINS

For the roast carrot and turmeric hummus

Preheat the oven to 180°C.

Place the carrots on a baking tray with the whole cloves of garlic and toss together with the nigella seeds, paprika, a drizzle of olive oil and a little salt and pepper. Roast for 30-35 minutes until the carrots are tender.

Tip into a blender with all of the remaining ingredients and whizz to a smooth consistency, adding a little more olive oil or water as needed to reach the texture you’d like. Season with salt and pepper and tip into a bowl or container to cool completely.

 

For the broad bean and pea dip

Bring a pan of salted water to the boil and add the peas and beans. Simmer for 2-3 minutes until the beans are just tender.

Drain into a colander and cool under cold running water. Drain again and tip into the bowl of a blender with all of the remaining ingredients. Pulse to until the dip is the consistency of a rough hummus and taste to check the seasoning. Tip into a bowl or container and reserve until you’re ready to serve.

 

For the crudités

Wash your selection of fresh summer garden vegetables and arrange prettily on a serving platter, slicing as needed.

Serve alongside the two dips and anchoïade as well as some fresh sourdough or grissini if liked.

Daylesford Summer Recipes 2019 Summer dips with Market Garden crudités 1

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