Entertaining

Sparkling rhubarb and gin mojito served with roasted carrot and caraway hummus

Name: Rhubarb and gin mojito cocktail recipe with homemade carrot hummus
Yield: 4
Ingredients: 500g carrots, trimmed and quartered lengthways; 1 whole garlic, halved horizontally; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 1/2 tsp caraway seeds; 1 can chickpeas, rinsed, drained; ¼ cup (70g) hulled tahini paste; Juice of ½ a lime; 1/3 cup (50g) pumpkin seeds, toasted, roughly chopped; Heirloom carrots, baby radish, baby cucumbers, baby peppers, zucchini flowers, kohlrabi, pickles & crackers, to serve; 1 bunch (about 350g) rhubarb, trimmed, chopped into 1cm pieces, plus 2 extra stalks to serve; ½ cup (110g) caster sugar; 1 lime, chopped, plus juice of 2 limes, plus 1 lime thinly sliced; ½ cup mint leaves, plus extra sprigs to serve; Crushed ice; 1 cup (250ml) gin; 300ml tonic water, chilled; 2 cups (500ml) soda water, chilled

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Sparkling rhubarb & gin mojito served with Roasted carrot & caraway hummus

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by Lucy Busuttil

delicious. on Sunday Food Editor

Sep 23, 2019

These recipes will show you how to make hummus and a killer mojito cocktail. The perfect duo this spring.

Roasted carrot & caraway hummus

500g carrots, trimmed and quartered lengthways
1 whole garlic, halved horizontally
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1/2 tsp caraway seeds
1 can chickpeas, rinsed, drained
¼ cup (70g) hulled tahini paste
Juice of ½ a lime
1/3 cup (50g) pumpkin seeds, toasted, roughly chopped
Heirloom carrots, baby radish, baby cucumbers, baby peppers, zucchini flowers, kohlrabi, pickles & crackers, to serve

Sparkling rhubarb & gin mojito

1 bunch (about 350g) rhubarb, trimmed, chopped into 1cm pieces, plus 2 extra stalks to serve
½ cup (110g) caster sugar
1 lime, chopped, plus juice of 2 limes, plus 1 lime thinly sliced
½ cup mint leaves, plus extra sprigs to serve
Crushed ice
1 cup (250ml) gin
300ml tonic water, chilled
2 cups (500ml) soda water, chilled

Method

1.

For the hummus, preheat oven to 200°C. Line a baking tray with baking paper. Place carrot and garlic on tray, drizzle with half the oil, scatter over caraway and season. Roast for 40 minutes or until carrot and garlic are tender and lightly browned. Set aside to cool.
2.

Squeeze garlic out of its husks and place into a food processor with carrots, chickpeas, tahini, lime juice, remaining 2 tbs (40ml) oil and 2-3 tbs of water. Blend until smooth and combined. Season to taste.
3.

Spoon the hummus into a serving bowl. Drizzle with extra oil and scatter over pumpkin seeds.
4.

To make the rhubarb syrup for the mojito, place rhubarb, sugar and ¾ cup (180ml) of water into a saucepan. Bring to the boil over a medium-low heat. Turn down to a simmer and cook for 10 minutes without stirring or until the syrup is a deep pink. Remove from heat and allow to steep for 15 minutes. Line a sieve with muslin or clean Chux cloth and place over a bowl. Gently pour rhubarb mixture into sieve and allow to drain. Discard rhubarb pulp. Pour syrup into a sealable container and chill until needed. 5 To make the cocktail, muddle the mint leaves and chopped lime in a medium glass bowl to release flavour (alternatively use a masher). Pour mixture into a serving jug. Add crushed ice, 1 cup (250ml) of rhubarb syrup, lime juice, gin, tonic water and soda water. Using a peeler, peel long strips from extra 2 rhubarb stalks. Place sliced lime into jug, followed by rhubarb ribbons. Top with extra mint to serve.
5.

Serve the hummus with vegetables, pickles and crackers and the mojito.