Pure Mountain Roasted Carrot and Beetroot Hummus

To serve

1 tablespoon sesame seeds, toasted

1 teaspoon chili powder

1 tablespoon olive oil

Chopped veggies

Fresh cilantro

Pita bread

 Method

1.     Combine all ingredients except chickpeas in a food processor and blend until smooth. Add chickpeas, and continue to blend stopping the blender at intervals and scraping down the sides.  Blend to desired consistency – for a slightly chunkier consistency blend less and for a smoother, blend for longer (continuing to scrape down the sides at regular intervals).  Refrigerate until needed.

2.     To serve, place hummus in a bowl & top with sesame seeds, olive oil & chili powder. Arrange with chopped veggies & pita to serve!

Precooking tips

1. Soak 1 cup of dried chickpeas in 4 cups of water with 1 tsp of salt for 8 hours at room temperature

2. Drain and rinse chickpeas

3. Boil for 40 minutes

·     Start with 4 tablespoons of water when you initially blend the ingredients together.  If you feel you’d like a slightly runnier consistency, add up to 2 more tablespoons after you’ve added and started blending the chickpeas.

·     Preheat oven to 200 degrees Celsius.  Place carrot & beetroot in a baking dish with a drizzle of oil and for 20 minutes until cooked.

·     Hummus keeps in the fridge for up to 4 days! Use it as a dip, spread on bread for sandwiches or top on grilled meat!