How to make carrot, parsley and beetroot hummus

Ryan shares his hummus recipe. Hummus is great with bread, crackers or vegetables

Written by Ryan Mangan


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
  • Water


  • A blender
  • Cutlery
  • 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

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