Root Veg Hummus Trio - Carrot, Beetroot, Parsnip

Summary

Servings: 
1
Prep time: 
30 minutes

Description

Three variations of root veg hummus - carrot, beetroot, parsnip

Ingredients

  • 220 mg chickpeas, cooked
  • 1 tablespoon tahini
  • 2 tablespoon lemon juice
  • 2 cloves of garlic
  • 5 tablespoon vegetable oil
  • pinch of cumin
  • 3 carrots - option 1
  • 3 parsnips - option 2
  • 3 beetroot - option 3

Instructions

The basic method for all hummus types follows here. See each variation below for specifics on each veg: First drain the chickpeas and rinse in cold water. Put all of the ingredients in a food processor and blend to a creamy paste consistency. If the hummus is too dry just add a little water or, better still, crushed ice to make it softer. Taste and adjust lemon and tahini to your liking. On a small plate smooth the hummus with a back of a spoon, drizzle with olive oil and paprika or sumac.
Beetroot Hummus: Wash the beetroot, pat dry and season with salt, pepper, olive oil and few springs of thyme. Wrap the beet in foil and cook in a preheated oven for 40/45 minutes at 200°c. When the beetroot is cooked, peel it and blend in a food processor. Add the beetroot puree to the basic hummus recipe. At this stage if the hummus is too wet add 25 grams of stale bread and blend again.
Carrot Hummus: Cook three carrots in boiling salted water until tender. Drain and blend in food processor. Add the carrot puree to the basic hummus recipe. At this stage if the hummus is too wet add 15 grams of stale bread and blend again.
Parsnip Hummus: Peel the parsnips, put them in a roasting tin and season with salt, pepper, olive oil and few spring of thyme. Cook until tender and blend in a food processor. Add to the basic hummus recipe. At this stage if the hummus is too wet add 15 grams of stale bread and blend again.

Notes

Try olive oil and sumac or paprika to garnish