outforarun wrote: » Hiya Applegirl. Nope not vegetarian, but it's about 4 years now that I've been eating meat/fish maximum 2 days a week (sustainability and health reasons primarily, but I also really like cooking plant based. The fish and meat I do buy I try source organic, free-range and local). The Raw Carrot hummus is a River Cottage recipe: 300g peeled, trimmed and cut into 5mm slices 2 tablespoons of tahini 2 tablespoons of extra virgin olive or rapeseed oil (I use rapeseed) 1 teaspoon of cumin seeds 1 grated clove of garlic A 'good squeeze of lemon juice' Sea salt and black pepper Simple to make. Blitz the carrot in a food processor, you'll probably need to scrap down the sides of the processor a few times. I find I need to gradually add around 100 to 150ml of water while doing this, and I would recommend you do same as it gives a nice lightness to the hummus. Add the tahini, oil, cumin seeds, garlic, lemon, salt and pepper. And blitz again. And you're done. Eat straight away or store in a fridge, I find it lasts 3 to 5 days. Enjoy.
Applegirl26 wrote: » Would you mind sharing your recipe for the homemade hummus? Thanks I've yet to find a store bought one that hits the spot. I'm guessing you're vegetarian too?
overpronator wrote: » Pace is a pointless metric on any tempo route that takes in a few climbs up Kilmanham lane! Great session.