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Taking time to live well
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carrot houmous pic.jpg

Recipe: carrot houmous

Iona Bower February 21, 2019

Photography: Ryland Peters & Small

Shop-bought houmous comes in many flavours. This roasted carrot version is brilliant with savoury pancakes.

Serves 8

500g carrots, peeled and roughly chopped

1 tbsp olive oil

200g chickpeas

1 small garlic clove, crushed

Squeezed juice of 1/2 lemon

3 tbsp extra virgin olive oil

1⁄4 tsp ground cumin

1 Preheat oven to 180C/Fan 160C/Gas 4 and line a roasting pan with baking parchment.

2 Place the carrots, olive oil, salt, pepper and 1 tbsp of water into the prepared pan, cover with foil and roast for 40 mins until tender. Set aside to cool.

3 Drain the chickpeas, reserving 3 tbsp of their liquid. In a food processor blitz the carrots, chickpeas and reserved liquid, garlic, lemon juice, olive oil, cumin and some salt and pepper until smooth.

4 Serve, spread on the turmeric pancakes you can find in the February issue of The Simple Things, topped with seasonal raw veg, herbs and salad.

Recipe from Modern Pancakes (Ryland Peters & Small).

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InFresh TagsMarch, issue 81, recipes, dips, pancake recipe
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Feb 27, 2025
Feb 27, 2025

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Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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