Wondering what to do with the boiled carrots and zucchini left from making vegetable broth? Wishing you could turn your leftover vegetables into a new, colourful dish? Then keep reading, as we came up with a way to use them for dishes that truly look and taste amazing.
The following versions are also suitable for vegetarians.
Orange version
Hummus with carrots
You’ll need 4/5 carrots, either fully ripened or already cooked.
If the carrots are already cooked, crush them with a fork to obtain a creamy mash.
In case of the contrary, wash, peel, cut and boil them for about 20 minutes (use a fork to check if they are soft), drain them and mash them with a food mill or a blender.
Prepare the hummus by blending on low speed 50 g of boiled chick peas with 1 garlic clove, 2 tablespoons of tahini sauce, 3 tablespoons of LIMMI lemon juice, 1 pinch of hot pepper, and a dash of parsley. Mix in the newly prepared carrots mash, and season to taste with a splash of extra-virgin olive oil and salt.
To intensify the orange colour and spicy flavour of your sauce, add a teaspoon of turmeric and a pinch of paprika.
Your orange hummus is now ready to be enjoyed on bruschetta or crudités.
Green version
Hummus with zucchini
Left-over cooked zucchini? Or over-ripe zucchini that you absolutely have to cook or throw out? Let’s bring a bit of green to the table with this revamped version of the most famous, chick peas and lemon juice-based sauce from Morocco.
You'll need:
- 120 g pre-cooked or very ripe zucchini
- 1/2 garlic clove
- 10 g tahini sauce
- 30 ml LIMMI lemon juice
- 3 tablespoons olive oil
- 1 avocado
- Salt and pepper to taste
Preparation
If the zucchini are raw, cut them into chunks and boil them in salted water for about 15 minutes. Once softened, drain the zucchini and process them in a blender together with the chick peas, the garlic, tahini sauce, oil and LIMMI lemon juice till smooth. If the consistency is too dense, add a little bit of hot water to dilute it. Mix the hummus thoroughly, add salt and pepper to taste, garnish with chopped parsley, and serve with tofu cut into small cubes, Primo Sale cheese or as a nachos dip.
