Summer dips with Market Garden crudités | Daylesford

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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 simple to make with delicious fresh, raw vegetables plucked straight from the garden.

For more seasonal recipe ideas and inspiration, read this blog post about our favourite summer flavours.

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. We like to tuck in a few hard-boiled eggs and crisp shards of bread or crackers to make a sensational sharing board. Serve on our heart shaped board alongside the dips.

Daylesford Summer Recipes 2019 Summer dips with Market Garden crudités 1

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