I've had a couple of busy days, so it was nice to finally have a lazy day. With the sun shining ablaze, we decided to spend our day in Bristol. Whilst D was driving towards Bristol, I put on my sunny shades to protect my eyes from the bright light and looked out of the car window towards the skies. The skies were absolutely amazing, the blues vivid, but the white floaty clouds looked almost 3D and absolutely stunning.
After walking around Bristol streets, spending some pounds here and there including on street food such as a: mezze that consisted of couscous, dolmas, hummus, olives, a red mildly spiced sauce and salad; vegetarian sausage rolls; and frozen blueberry and white chocolate yogurt.
When we were coming back on the ferry boat from Brunels SS Great Britain visit, it was nice to watch people enjoying the sunshine and going about their day. Many were sitting having a picnic of sorts ton the Quay, for example we spotted some women sipping champagne from fluted glasses evidently celebrating something, it made us both smile.
When we got back home we were not feeling overly hungry. I made this simple Coriander and Carrot Hummus to enjoy with some decent crusty bread. With the weather being so warm, I have been keeping most of my vegetables that ordinarily go straight into the vegetable wicker basket into the fridge. I had forgotten about them, as they have been sitting at the bottom of my fridge for a few days now and now had to be used, and this was a good way to use up some of the carrots.
Raggy Rani doll is peering over some orange tinged hummus that I have potted up to enjoy during the course of the week. Its also good for making to take on a picnic whether that be the beach, park or Quay. Its also good to use in place of butter for work - lunch sandwiches or over rice cakes.
Previously shared Hummus Recipes on my blog
Beetroot Hummus - February 2013
Wild Garlic Hummus April 2011
Traditional Hummus January 2010
I am sharing this mildly spiced Coriander and Carrot Hummus with Lavender and Lovage for Cooking with Herbs; and No Waste Food Challenge hosted this month by Annes Kitchen, an idea conceived by Elizabeths Kitchen Diary.
For the Spiced Coriander and Carrot Hummus
Your will need
1 x 400g tinned chickpeas, drained and rinsed
A couple of large carrot, peeled, sliced and lightly blanched - okay to keep raw too.
Small handful of fresh coriander leaves,
Juice of a lemon
Chilli or cayenne powder to taste
Salt and pepper to taste
In a food processor blend all the ingredients to taste.
Keep some chickpeas back to decorate the hummus.