(Yes, you can eat them)
When I was a little Aussie schoolgirl dubbed ‘carrot top’ by her surfie-tressed peers, my brilliant (I thought) response would always be “but carrot tops are green!”
And therein lies their superpower. Whilst the sweet orange root will furnish your system with Vitamin A, C and beta-carotids, the green tops boast chlorophyll, potassium, calcium and six times the Vitamin C of their underground friends (exposure to sunlight makes for a tonne of phytochemical goodness.)
Yes, these slightly bitter babies are safe to eat – although as with most greens, I’d recommend buying organic.After experimenting with a few carrot green recipes this week, I’ve resolved that nutty flavours balance the greens really well.
Houmous (and pesto too) will take a lot of glorious greens without tasting like an early morning wheat grass shot. In fact, I rather like their presence. From one carrot top to another.
Carrot Top Houmous Recipe
(This is not low fat houmous. Houmous is all about fat. Good fat. And I love it for that very reason.)
If you don’t have any carrot greens to hand, this recipe is also my favourite recipe for a creamy, basic hummus. Just omit the greens and garnish with smoked paprika and a drizzle of olive oil.
1 tin chickpeas (400g)
2 tbsp of the chickpea liquid, reserved
3 tbsp olive oil
1/4 cup tahini
Juice of 1 lemon
1 tsp cumin powder
1 garlic clove, crushed
1/2 – 1 cup of loosely packed carrot greens (start with less and add more to taste for your green threshold)
salt and pepper
olive oil for drizzling
Combine the whole lot in a food processor. Blend until smooth.
Add more greens, garlic, olive oil, lemon or seasoning to accommodate your taste. The houmous will take a lot of greens, experiment with how you like.
Amazing with rye crackers, toast or oatcakes.