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Save The Scraps

#SaveTheScraps recipe, as created by @Elly Pear

Spiced Roasted Carrot Hummous with Green Harissa

(aka Sad Bendy Carrot Hummous with Bottom of The Salad Drawer Harissa).

For the carrot hummous

  • 2-3 carrots (*see below)
  • 1 tbsp olive oil
  • ½ tsp Berber spice blend (or whatever spices you have to hand – any combination of chilli/coriander/cumin would all work well)
  • 1 can drained chickpeas (liquid from can reserved)
  • 2 tbsp tahini
  • Juice of half a lemon
  • 1-2 cloves garlic (to taste)
  • 1 tsp sea salt flakes

Start by roasting the carrots. Scrub them (no need to peel) and trim as little as possible. Slice them approx. ½ cm thick, tip into an ovenproof dish and toss with olive oil and the spices, then cover with foil and roast until soft. Then, simply tip all ingredients into a high-speed blender and blitz until smooth. Slowly drizzle in the liquid from the chickpea can (the ‘aquafaba’), little by little, until you have a super silky and whipped hummous. Taste for seasoning and adjust as necessary. Keeps in a sealed container in the fridge for up to 3 days.

*If your carrots are a little bendy, place them in a glass of water and stick it back in the fridge for a few hours, they regain much of their crunch? They were just thirsty!

For the Green Harissa

  • 1 bunch coriander (absolutely fine if what you have is mostly just stalks)
  • 2 spring onions, trimmed and roughly chopped
  • 5 Brussel sprouts, trimmed and roughly chopped
  • 1 tbsp sliced pickled Jalapeños
  • 1 clove garlic, peeled and roughly chopped
  • 1 tsp sea salt flakes
  • Vegetable oil, as required

Simply tip all the ingredients into a blender and blitz to a rough paste, adding enough oil to make a spoonable sauce. Taste and adjust seasoning. Keeps in a sealed container in the fridge for up to 3 days.

To serve:
Spoon the hummous into a serving bowl and use the back of your spoon to make some deep swirls in the surface. Use a teaspoon to fill those swirls with the green harissa. Serve with crisps or raw vegetable crudité and a cold pint of Orchard Pig!