As an appetizer when people arrived I served hummus with carrots from the garden.
Hummus (from Leiths Cookery Bible)
1 400g tin chickpeas, drained keeping the liquid
salt and pepper
1 tsp ground cumin
2 cloves garlic, crushed
juice 1 lemon
4 tbsp olive oil
pinch cayenne pepper
Put the chickpeas into a food processor. Whizz and add the remaining ingredients. Add enough of the chickpea juice to produce a soft cream. Serve.