How to make carrot, parsley and beetroot hummus

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!

Ingredients

• 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

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