How to make carrot, parsley and beetroot hummus

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

Last Updated: Jun-16-25

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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

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