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Light & Easy - River Cottage If you cannot read this email, please click here Love Your Leftovers! In this new book, Hugh offers creative ideas to transform leftovers into irresistible meals. Love Your Leftovers is packed with practical advice – saving money and avoiding waste. We've excl
In this new book, Hugh offers creative ideas to transform leftovers into irresistible meals. Love Your Leftovers is packed with practical advice – saving money and avoiding waste. We've exclusively produced eight great recipes from the book with Hugh for our Food Tube channel. Subscribe free now, and never miss an episode.
Cook-along with Hugh! Try his leftover roast root hummus
Ingredients (serves 2)
400g tin chickpeas, drained and rinsed 100–300g leftover roast roots, such as carrots, parsnips, celeriac and perhaps some roast onion Juice of 1 small lemon 2 tablespoons tahini or thick natural wholemilk yoghurt
2 tablespoons olive or rapeseed oil, plus extra to finish 1–2 garlic cloves, finely chopped ½ teaspoon cumin seeds, bashed, or a good pinch of ground cumin, plus extra to finish (optional) Good pinch of dried chilli flakes, plus extra to finish (optional) Salt and freshly ground black pepper
In a food processor, whiz the chickpeas, roots, lemon juice, tahini or yoghurt, oil, garlic, cumin and chilli flakes together until fairly smooth. If it’s too thick, thin with some hot water until you get the consistency you like.
Season to taste with salt and pepper. To serve, spoon the hummus into a bowl or onto a plate, sprinkle with a good pinch of crushed cumin seeds and chilli flakes, if you like, and trickle on some olive or rapeseed oil.
Sealed in a container, this hummus keeps well in the fridge for up to a week.