This roast beetroot and carrot hummus is so wonderfully luscious and pink it could be a fabulous velvet cushion on my new sofa. I love how the roasting of the veg just takes the hummus to another level. I also love how gloriously simple it is to make, literally just bung it in a food processor and whizz till it’s a consistency you like.
- 1 x 400g tin of chickpeas – drained and rinsed
- 1 medium beetroot – cut into quarters
- 2 medium carrots – cut into quarters (I’m using some wonderful multi-coloured Chantenay carrots from Shaws Fruit and Veg)
- 2 cloves garlic
- the zest and juice from 1 lemon
- 3 tablespoons tahini
- 3 tablespoons olive oil (you may need a little more)
- a pinch of salt
- a pinch of ground cumin
Pre-heat your oven to 180C (fan)
Place the carrots and beetroot into a roasting tin and drizzle well with oil. Season with salt and pepper and add some fresh herbs such as rosemary or thyme. Roast for 30 mins or until the beetroot is tender. Set aside until cool.
Place the roasted veg, chickpeas and garlic into a food processor and process for 1 minute until turned to a rough pulp. Add all the remaining ingredients and process until you have a creamier consistency. It will be slightly grainy but that’s ok. If it’s dry or you want to thin it out and make it creamier, add more tahini or water, until you like the consistency.
Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed. I’ve dressed mine with some toasted pine nuts (left over from a pesto recipe coming soon) and some wonderful seeded topper mix from the Cornish Sea Salt Company.
Here’s some more of my salad recipes.
Eat and of course, enjoy!
