Food & Home Entertaining

CARROT HUMMUS WITH

FRIED TOFU AND
CRUNCHY VEGGIES

Serves 2 EASY 50 mins

WHAT YOU NEED
HUMMUS
2 tbsp olive oil + extra, to serve
3 carrots, peeled and chopped
3 garlic cloves, peeled and crushed
1 tsp salt
1 tsp ground cumin
125ml (½ cup) water
60ml (¼ cup) olive oil
100g plain double-cream/
Greek yoghurt
60g tahini
1 x 400g tin chickpeas, drained
and rinsed
2 tbsp lemon juice

TOFU
2 x 297g blocks firm tofu
pinch salt
1 tbsp Cajun spice
½ tsp chilli flakes
2 tsp fresh thyme + extra, to garnish
1 tbsp olive oil + extra, to fry

CRUNCHY VEGGIES
3 celery stalks, julienned
handful string beans
200g sugar snap peas
1 red pepper, seeded and julienned

HOW TO DO IT
1 For the hummus, heat the 2 tbsp
olive oil in a large non-stick frying pan.
Add the chopped carrots and fry over
medium heat for about 10 minutes.
Add the crushed garlic and 1 tsp salt
and fry until fragrant, about 2 minutes.
Add the ground cumin and water.
Cover with a lid and bring to a boil.
Continue to boil until the carrots are
soft, about 25 minutes.

2 Once cooked, drain the carrots and

transfer to a food processor. Add the

remaining hummus ingredients and

blitz until smooth and combined.

3 For the tofu, place the tofu, pinch of

salt, Cajun spice, chilli flakes, thyme

and 1 tbsp olive oil in a medium bowl.

Toss until the tofu blocks are coated

well. Set aside.

4 Heat a glug of olive oil in a large

frying pan. Add the tofu and fry until

golden, about 2 minutes per side.

Remove from heat and set aside.

5 For the crunchy veggies, place all of

the ingredients in a medium bowl. Toss

until combined.

6 To serve, divide the hummus between

2 serving plates. Drizzle with olive oil

and top with the fried tofu and crunchy

veggies. Garnish with the fresh thyme.

Serve immediately.

TIPSY CARROT, ORANGE AND

TEQUILA COCKTAILS

Serves 4 EASY 10 mins

WHAT YOU NEED

375ml (1½ cups) fresh carrot juice

37 5ml (1½ cups) fresh orange juice

100ml tequila

2 tsp finely grated fresh ginger

handful ice cubes

orange wedges, to garnish

carrot ribbons, to garnish

HOW TO DO IT

1 Place all of the ingredients in a tall

jug. Mix until well combined. Set aside.

2 Fill 4 mason jar mugs with ice cubes.

Divide the cocktail mixture among the

jars. Garnish each cocktail with an

orange wedge and carrot ribbon.

TIPSY CARROT, ORANGE AND

TEQUILA COCKTAILS

RECIPE FEATURE