Name: Parsnip & Bean Houmous Pincho with Pickled Carrot
Prep time: 20 min
Cook time: 40 min
Yield: 6
Ingredients: FOR THE PINCHO; 2 carrots, peeled; 6 slices of baguette, cut at a sharp angle; 5g fresh dill; FOR THE PICKLE BRINE; 120ml vinegar; 140ml water; 1 tsp sugar; 1 tsp salt; 1 tsp caraway or fennel seeds; FOR THE HOUMOUS; 1 parsnip, peeled and cut into chunks; 1 x 400g tin of cannellini beans, drained; Juice and zest of 1 lemon; 1 garlic clove, peeled; 4 tbsp olive oil; Salt and pepper, to taste

VMG Recipes