In this recipe you’ll make a basic hummus that tastes really good as a base… But then you’ll turn ⅓ of it into a Roasted Carrot Hummus, another ⅓ into a Sweet Beet Hummus, and the final one will stay strong as our original hummus!! Yeeeeow! This is a great way to add a bit of variety during the week, or is an ideal starter for a dinner party or as part of a platter when having friends over for a couple of drinks!
Takes 30 minutes
Makes about 1kg of hummus altogether
Peel the garlic
Drain & rinse the chickpeas
Add all the ingredients into a food blender until it reaches the desired consistency (longer if you want a smooth hummus, shorter if you want chunks to remain)
Separate the mixture into three bowls
Chop your carrots into pennies, sprinkle with some olive oil and a pinch of salt and pop into the oven for about 25mins.
Once their nicely roasted, blend the carrots and your cumin into the base hummus mix
Chop up your raw beetroot in small-medium chunks, sprinkle with some olive oil and a pinch of salt and pop into the oven for about 25mins.
Add the roasted beetroot and additional olive oil to the base mixture and blend