It’s beetroot season, folks! And carrots… well, it’s always carrot season. But when these two team up, they transform into more than the sum of their roots.
Roast them ‘til they’re sweet, crunchy-soft, and caramelised, then pair with a dollop of our creamy hummus and a zesty herb dressing. Pure veggie magic!
Ingredients
80g Classic Hummus
1/2 carrot
1–2 beetroots
1 tbsp olive oil (for roasting)
A pinch of salt and pepper
Dressing
2 tbsp olive oil
1 tbsp lemon juice or white wine vinegar
1 tbsp honey
1 clove garlic, minced
1 tsp rosemary, finely chopped (or 1/2 tsp dry)
A pinch of salt
Instructions
1. Cut the beetroot and carrot into chunks.
2. Arrange them on a baking tray, brush with olive oil and sprinkle with salt.
3. Roast at 200°C (390°F) for about 30 minutes until tender and caramelised.
3. Plate the roasted vegetables, then add a scoop of Hippidippi Classic Hummus on top.
4. Drizzle with the herb dressing and serve.
