Wonder what to serve for your next summer cocktail party? Try a CRU favorite carrot hummus for a light, summertime addition to your cocktail hour. This dish is inspired by Executive Chef, Erin Zircher's mediterranean travels and culinary training.
Here's the recipe edited to prepare with ease at your home sometime soon.
4 c. Carrots, chopped (about 5 carrots)
1 can (16oz) Chickpeas
1⁄2 c. Tahini
1 t. Ground Cumin
2 t. Kosher Salt
4 cloves Garlic
Juice of 2 lemons
In a saucepan, cover the carrots with water and bring to a boil.
Boil the carrots for 30 minutes or until tender. In the last 5 minutes of cooking, add the drained chickpeas to the boiling water. Heating the chickpeas will help create a smoother texture.
Drain the carrots and chickpeas. In a bowl combine all of the ingredients. Puree the mixture in batches using a food
processor. Serve with crudité, fresh bread and olives.
Our signature cocktail, created by Kat Dunn, became an instant house favorite the day we opened the doors in May 2012. Fresh cucumber and lemon balm give the refreshing flavor and aroma to this summertime sipper. Served up and icy cold with Zubrowska vodka, it is the ultimate answer to the question “what should I drink on vacation on Nantucket island?”
Want to enjoy one at home? Here's the recipe for this iconic CRU cocktail.
2 oz Zubrowska Bison Grass Vodka
1 oz Fresh cucumber puree
.75 oz Fresh lemon juice
.75 oz Sesame simple syrup
1 lemon balm leaf
Slap lemon balm to release essence. Add cucumber puree, lemon and sesame syrup. Add vodka and shake vigorously. Strain into a coupe glass and garnish with fresh cucumber.
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