One + one Hummus Recipe

I have a weakness for spreads and dips. A few examples like the recipes for the Sweet Potato Hummus, the Curry Lentil Spread or the Vegan Cashew-Cheese you already can find on the blog. And now I have two new reicpes for hummus to share.

Often dips are one of the first recipes that I try, when I get a new cookbook. This also happened with Fresh and Light. 180+ new recipes and flavour-packed ides to find the perfect balance*, a cookbook by Donna Hay, which is published by HarperCollinsPublishers.

Both recipes have in common that they are hummus variations. For the Roasted Carrot and Fennel Hummus there are also chickpeas added, as you know it from classic hummus. With the Green Pea and Coriander Hummus it is different. Because for this you did not need any chickpeas and therefore it also tastes completely different to the Roasted Carrot and Fennel Hummus.

And in case you are longing now for more hummus variations I definitely recommend to take a look in Donna Hay’s book. There you will find 4 more hummus recipes, but also a total of 180 simple and quick to make recipes that cover almost all areas of daily life, from Breakfast, to Lunch and Salads, Fast Dinners, Dinners, Snacks and Sides, Desserts and Treats and Basics, and many recipes are also vegetarian.

And you will also find double pages with different versions for specific recipes which I personally like very much. For example you can choose from six different variants of muffin, and even in smoothies, bruschetta, pasta sauces, banana bread or popsicles you are spoiled for choice. So I guess that I will certainly try some more recipes from the book in the next few weeks. And now I hope you will enjoy the dips.

Roasted Carrot and Fennel Hummus | Green Pea and Coriander Hummus

2014-07-22 07:06:16

Serves 4

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For the "Roasted Carrot and Fennel Hummus"

1. 170 g carrots (chopped)
2. 1 tbsp olive oil
3. 1/2 tsp fennel seeds
4. 125 g canned chickpeas
5. 60 ml tahini paste
6. 1 tsp ginger (grated)
7. 60 ml water
8. 60 ml orange juice
9. 10 g coriander leaves (chopped)
10. salt

For the "Green Pea and Coriander Hummus"

1. 120 g peas (blanched)
2. 5 g coriander leaves (chopped)
3. 2 tbsp tahini paste
4. 2 tbsp lemon juice
5. 1 tbsp water
6. 1 small garlic clove (finely chopped)
7. salt | pepper

For the "Roasted Carrot and Fennel Hummus"

1. Preheat oven to 180°C (convection)
2. Place the carrots in an oven dish, mix with the olive oil and roast them for 35-40 minutes.
3. Toast the fennel seeds in a frying pan.
4. Mix all ingredients into a creamy dip by using a food processor or hand blender. Serve with flatbreat or vegetables.

For the "Green Pea and Coriander Hummus"

1. Mix all ingredients into a creamy dip by using a food processor or hand blender. Serve with flatbreat or vegetables.

vegetarian | vegan | gluten free

Adapted from the book "Donna Hay: Fresh and Light."

Adapted from the book "Donna Hay: Fresh and Light."

Food Vegetarisch http://www.food-vegetarisch.de/

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