SuomeksiWith roasted carrots and beets you can transform your basic hummus into a beautifully colored flavorful condiment. Try the organic light Foodin tahini for the carrot hummus and the deep aromatic dark tahini for the beetroot hummus.
INGREDIENTS
Carrot hummus
200 g carrots
Foodin Extra Virgin olive oil
4 dl cooked Foodin chickpeas
0,5 dl Foodin white tahini
2 tbsp Foodin lemon-ginger juice
1-2 garlic cloves
1 tsp Foodin ground cumin
1 tsp Foodin fine himalayan crystal salt
1,5 dl water
Beetroot hummus
200 g beetroot
Foodin Extra Virgin olive oil
4 dl cooked Foodin chickpeas
0,5 dl Foodin dark tahini
3 tbsp Foodin lemon-ginger juice
1-2 garlic cloves
1 tsp Foodin ground cumin
1 tsp Foodin fine himalayan crystal salt
1,5 dl water
Hummus toppings: olive oil, toasted pine seeds, cilantro or parsley.
RECIPE
Preheat the oven to 200 C. Chop the carrots and beets into small pieces. Drizzle with olive oil and add pinch of salt on top.
Roast in the oven for 15-20 minutes (depending on the size of the vegetables), or until the carrots and beets are softer and roasted.
Blend together all the hummus ingredients: first the carrot hummus and then the beet hummus. With a powerful blender the hummus will become silky smooth and with the bowl accessory of an immersion blender the hummus will be left coarse (as in the photos).
Enjoy the hummus with colorful vegetables or as part of a meal. You can also try the crunchy delicious Foodin Paramesan crisp bread with the hummus!
