How to make carrot, parsley and beetroot hummus

This hummus recipe is great served with veggies, crackers, crisps or bread

Factsheet

Fact checked by experts and reviewed by young people.

Last Updated: Jun-16-25

how-to-make-carrot,-parsley-and-beetroot-hummus-thumbanail

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