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Home-made steamed buns with pickled cucumber and pickled fish

1 hour 15 minutes

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5 minutes

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15 minutes

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5 minutes

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Coconut-and-coriander three-potato salad

40 minutes

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Niçoise-style salad with blackened trout

15 minutes

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Roasted tomato sauce with ricotta and pine nuts

10 minutes

Carrot recipes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

20 minutes

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus overnight pickling time

Cooking Time 20 minutes

Ingredients

500 g carrots, peeled and cut into chunks
3 - 4 garlic cloves, unpeeled
4 T extra virgin olive oil, plus extra for moistening
1 x 400 g can chickpeas
1⁄4 cup tahini
2 T lemon juice
1⁄4 cup water
1⁄2 t ground cumin
1⁄2 t ground ginger
1⁄4 t ground coriander
1⁄4 t chilli powder
Ground allspice, a good pinch
Sea salt and freshly ground pepper, to taste
Microcoriander, for sprinkling
Flatbreads, for serving

For the Moroccan pickled carrots:

2⁄3 cup white wine vinegar
7 T water
4 T sugar
1⁄2 t salt
1 1⁄2 t white mustard seeds
2 bay leaves
4 cloves
1 T harissa paste
400 g Woolworths rainbow carrots, peeled and shaved into strips

Method

Preheat the oven to 220°C. Moisten the carrots and garlic with olive oil.
Turn onto a baking tray lined with baking paper. Roast for 20 minutes, or until tender and just starting to catch.
Process the carrots, garlic, chickpeas, tahini, lemon juice, water and spices in a food processor. Gradually add the olive oil and process until smooth. If necessary, thin down with a little more water or oil. Season to taste. Turn onto a platter, flatten and sprinkle with the coriander. Add the pickled carrots and serve with warm wedges of flatbreads.
To make the pickled carrots, place the vinegar, water, sugar, salt, mustard seeds, bay leaves and cloves in a small saucepan and bring to the boil. As soon as the mixture boils, turn off the heat and add the harissa paste. Stir well and pour over the carrots while still hot. The liquid should cover the carrots entirely. If you are pouring it into an airtight container, make sure to submerge the carrots in the liquid. Cool and allow to stand overnight.

Cook's note: “I came across the hummus on an excellent blog, Kitchn. And the pickles are from Honey and Co by Sarit Packer and Itamar Srulovich, currently my most-used cookbook. I’ve made other versions where the whole spices are pan-roasted and ground, but this one – slightly adapted from the original – is easier and delicious.” - Phillipa Cheifitz

Discover more dip recipes here.

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Italian fondue

Home-made steamed buns with pickled cucumber and pickled fish

Veggie bake with bacon crumb

Charred corn on the cob with tomato salsa

Khanya’s secret sweet fire sauce

Turmeric-and-coconut cabbage

Quick-and-easy kimchi

Mexican cheese dip with roast chilli and chorizo

Coconut-and-coriander three-potato salad

Butter-bean mash

Niçoise-style salad with blackened trout

Roasted tomato sauce with ricotta and pine nuts

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Moroccan-spiced carrot hummus with pickled carrots and flatbreads

Ingredients

Method