Summer Dips with Market Garden Crudités

(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

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.