How to make carrot, parsley and beetroot hummus
This hummus recipe is great served with veggies, crackers, crisps or bread
Hummus is a great nutritious snack to keep in your fridge, and making it at home could not be easier. This variation incorporates carrot and beetroot, turning it a beautiful bright colour and introducing some additional benefits and flavour.
Ingredients
- 2 tins of chickpeas
- 2 garlic cloves
- 2 large lemons
- Tahini
- Carrot
- Fresh parsley
- Fresh beetroot
- Water
Utensils
- A blender
- Cutlery
- Separate storage containers
Method
- 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