Roasted Beetroot & Carrot Hummus

If you love hummus, you’re going to LOVE this Roasted Beetroot & Carrot Hummus. It’s earthy, sweet & nutty and a great meal prep option to keep in your fridge to munch on in plenty of ways through the week. Chop some veggies for a quick snack. Spread on toast, top with avocado for breakfast or grill some chicken, and layer in a pita for a quick wrap. Dip and attack with some tortillas and add to any grazing or cheese board over the weekend.

Between the carrots and beets you’ve got your vitamin needs covered with plenty of Vitamin C from the beets and Vitamin A from the carrots. The nutrients in both can help lower blood pressure, control blood sugar levels and are both rich in fiber - an essential carbohydrate your body needs to keep digestion rolling and moving. Grab the recipe for this delicious quickie below:

Here’s what you’ll need

Time: 10 Minutes Prep | 30 Minutes Cooking | Serves: 6

Hummus
2½ cups Chickpeas, cooked
1 small beetroot, chopped
1 carrot, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
4 – 6 tablespoons water
1 teaspoon salt
1 teaspoon garlic, minced
1 tablespoon tahini (optional)

To serve
1 tablespoon sesame seeds, toasted
1 teaspoon chili powder
1 tablespoon olive oil
Chopped veggies
Fresh cilantro
Pita bread

1. Combine all ingredients except chickpeas in a food processor and blend until smooth. Add chickpeas, continue to blend stopping the blender at intervals and scrapping down the sides. Blend to desired consistency - for a slightly chunkier consistency blend less and for a smoother, blend for longer (continuing to scrape down the sides at regular intervals). Refrigerate until needed.
2. To serve, place hummus in a bowl & top with sesame seeds, olive oil & chili powder. Arrange with chopped veggies & pita to serve!