How to make carrot, parsley and beetroot hummus

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