Carrot, parsley and beetroot hummus
Ryan shares his hummus recipe
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I’m beginning to get worried about my hummus addiction these days; I’m genuinely considering seeking help for it. Nonetheless, I’m still going to share my latest twists to it as they did taste fantastic. Whenever I leave these in the fridge, I come home to empty jars. They’re really fun to make too!
- 2 x Tin of chick peas (fibre)
- 2 x Garlic clove (helps to strengthen the immune system)
- 2 x Large lemons (healthy digestion, detoxifying)
- Tahini/sesame seed paste (Vitamin E, improves skin health)
- Carrot (aids digestion, promotes good eye health, powerful antioxidant)
- Fresh parsley (supports healthy kidneys and bladder)
- Fresh beetroot
- A blender
- Separate storage containers
- Empty both tins of chickpeas into a sieve, run water well through to prevent the build up of flatulence.
- Crush three cloves of garlic and chop up finely to help it disperse more easily.
- Add the chickpeas and garlic into the blender; spritz the juice of two lemons into the mixture along with three tablespoons of tahini.
- Blend well and add a little water to the mixture if you find it too thick before blending again.
- Separate the hummus evenly into three bowls.
- In one, add in the carrot peelings, the fresh parsley into the second and in the third, one chopped beetroot.
- Separately blend up the contents of the three bowls.
- Pour into storage containers and freeze, or if planning to consume within days, store in the fridge.