Carrot, Yellow Beets and Chickpea Hummus
This delicious dip is packed protein rich chickpeas and leftover veggies.
We found some slightly sad looking carrots in the Eco & Beyond fridge but couldn’t bear to throw them away. Instead we boiled them up with some golden beetroot and blitzed them into a thick creamy chickpea hummus.
This makes a great healthy snack or a perfect lunchbox treat.
How To Make It…
- Boil a kettle. Roughly chop the carrots and peeled beets into 2cm cubes. Boil for 5 minutes or until tender.
- Drain the carrots and beets in a colander and then plunge the veg into ice water to stop the cooking process and preserve the vibrant colours.
- Add the cooled, cooked veg to a food processor. Add the chickpeas, a good glug of extra virgin olive oil, salt, pepper, garlic and tahini and blitz until smooth.
- Serve the hummus with your favourite crisps, breads or crudités. Enjoy with family and friends!