Summer Dips with Market Garden Crudités

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.