Recipe: Beetroot & Carrot Hummus – The Daily Crisp

Recipe: Beetroot & Carrot Hummus

By thedailycrisp  

August 7, 2016

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What's better than making a big batch of hummus for your weekly meal prep? Making a big batch of hummus that comes in different colors and flavors! Use this recipe to spice things up in your kitchen and add an extra dose of nutrition, using either beetroots or carrots. While the chickpea and tahini base is the same no matter which veggie you decide to incorporate, be sure to keep these richly colored choices separate when making separate batches.



4 Medium beetroots OR large carrots

1 3/4 cups Cooked chickpeas

1 1/2 tbsp Tahini

2 tsp Cumin

1/2 Large lemon juice

2 tbsp Olive oil

Salt and pepper


To cook the beets/carrots, cut off any tops, clean thoroughly, add to boiling water and cook until they are soft. For beets, peel once they have cooled.

Place the chickpeas and tahini in a food processor and blend until smooth.

Add the beets/carrots and the rest of the ingredients. Blend again until smooth.

Taste and adjust seasonings as needed, adding more salt, pepper, lemon juice or olive oil to your liking.

Add a bit of water if your mixture remains too thick.

Place in airtight containers and store in the fridge.