Carrot & beetroot hummus By Lucy Leonardi
Let’s make colourful hummus! Hummus is a delicious healthy dip made of chickpeas and tahini. I like to add vegetables from my fridge to add colour and flavour to it.
- 1 small carrot
- ½ small beetroot
- 4 cups of cooked/tin chickpeas
- 1 lemon juice
- 1 cup tahini
- 4 cloves garlic
- 1 tsp ground cumin
- 1 cup of ice cubes
- 2 tbs extra virgin olive oil
- 1 tsp of salt
Start of by steaming the washed carrot and beetroot until they are very soft, keeping their skin on as they are perfectly edible and full of nutrients. Steaming retain the vegetable flavour and nutrients. If you have a pressure cooker, use the steam function and steam the vegetables for about 17 mins.
For the carrot hummus, in your food processor, put in 2 cups of cooked chickpeas, ½ cup of tahini, 2 cloves of garlic, ½ juice of lemon, ½ tsp salt, ½ tsp of ground cumin, 1tbs extra virgin olive oil, 1 steamed small carrot and 1/2 cup of ice cubes. The ice cubes help aerate the dip and make it fluffier!
Place the lid on your food processor and blend everything until smooth. Empty the blender by placing the carrot hummus mixture in an airtight container, cover top layer with extra virgin olive oil.
Repeat the same process using the rest of the ingredients but this time with the steamed beetroot. This keeps in the fridge for up to 1 week.