Sourdough Picnic Part 1 – CARROT HUMMUS
This summer, when the peak of fresh produce means bursting CSA baskets, we at Horne Family Farms wanted to find ways to enjoy the bounty of the summer while also practicing appropriate physical distancing. We also wanted to capitalize on one of the biggest food trends of the year: sourdough bread baking.
Break out your picnic blankets, grab some lawn chairs, and prepare an outdoor buffet. Bowls set nicely apart on top of picnic tables and blankets, will allow you to spend time together responsibly this summer. Despite the need to maintain distance, we can still share amazing locally sourced produce, and we should!
Start to finish: 20 minutes
Servings: 12 appetizer portions
1 bunch carrots, approximately 1 pound
1/4 cup sunflower butter
2 tablespoons olive oil
1 garlic clove
2 tablespoon lemon juice
1/2 teaspoon salt
Chop the carrots into 1-inch pieces and gently boil until tender, about 12-15 minutes
While the carrots boil, finely mince the garlic and place in large mixing bowl with the sunflower butter, olive oil, lemon juice and salt. Mix well to combine.
When the carrots are tender, strain and mash with a hand mixer or potato masher until smooth. Once the carrots are smooth, add in the garlic and sunflower mixture and stir until combined.
Refrigerate for at least one hour before serving.
Serve on top of sliced, grilled sourdough bread.