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Carrot and Beetroot Hummus

March 8, 2018

 

A spoonful of hummus makes the veggies go down.

 

There's no doubt about it, everyone warms up to the idea of crunchy vegetables if there is a little something to dip them in.  Hummus, pesto and mayo can elevate your boring chopped vegetable into something delicious. 

 

These two recipes are a favourite in my house, (kids love the carrot, I love the beetroot). The best thing about them is that the dips themselves are packed full of vegetables so it is a double veggie whammy!

 

 

Carrot, Cumin and Honey Hummus

 

Ingredients

 

  • 600g carrots, peel and roughly chopped

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon mustard seeds

  • 4 cloves of garlic, with the peel on

  • 2 tablespoons olive oil

  • 1/2 teaspoon turmeric

  • 4 tablespoons hulled tahini

  • 1 can of chickpeas, rinsed and drained

  • 1 tablespoon lemon juice

  • 1/2 teaspoon salt

  • 1 tablespoon honey

Method

 

  1. Preheat the oven to 200ºC

  2. Place the carrots, cumin seeds, mustard seeds, garlic and olive oil on a large roasting tray and mix well.

  3. Roast in the oven for 30 minutes or until soft.

  4. When cooled peel the garlic.

  5. Place into a food processor the roasted carrot mixture and all the remaining ingredients.

  6. Process for two minutes and scrape down the sides.

  7. Continue processing and add a little water bit by bit, while the motor is running until a light hummus consistency is achieved.

  8. Store in an airtight container for 4-5 days or freeze.

 

 

Beetroot and Sumac Hummus

 

Ingredients

 

  • 400g beetroot, peeled and cut in eighths.

  • 4 cloves garlic, unpeeled

  • 2 tablespoons olive oil

  • 1 can of chickpeas, rinsed and drained

  • 1/2 teaspoon salt

  • 12 teaspoon sumac

  • 1 tablespoon honey

  • 1 tablespoon lemon juice

Method

 

  1. Preheat the oven to 200ºC

  2. Place the beetroot, garlic and olive oil on a large roasting tray and mix well.

  3. Roast in the oven for 30 minutes or until soft.

  4. When cool peel the garlic.

  5. Place into a food processor the roasted beetroot mixture and all remaining ingredients.

  6. Process for two minutes and scrape down the sides.

  7. Continue processing and add a little water bit by bit, while the motor is running until a light hummus consistency is achieved.

  8. Store in an airtight container for 4-5 days or freeze.

 

 

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