Chickpea Hummus
Food Waste

Carrot, Yellow Beets and Chickpea Hummus

  • Serves 6
  • Level Easy
  • Prep Time 10 mins
  • Suitable for Gluten Free Vegans Vegetarians


  • 4 carrots
  • 2 yellow beetroot, peeled
  • ½ can chickpeas
  • 2 garlic cloves, peeled
  • 2 tbsp tahini paste
  • Extra virgin olive oil
  • Salt and pepper

Special Equipment

  • Food Processor

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…

  1. Boil a kettle. Roughly chop the carrots and peeled beets into 2cm cubes. Boil for 5 minutes or until tender.
  2. 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.
  3. 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.
  4. Serve the hummus with your favourite crisps, breads or crudités. Enjoy with family and friends!