Roast Rainbow Carrots & Beetroots with Beetroot Walnut Hummus & Gomashio
Eat the rainbow with this vibrant dish of roast carrots and beetroots with beetroot walnut hummus & gomashio – serve with fresh bread – delicious!
You eat with your eyes?
I love the deeply purple hue of this beetroot hummus topped with the equally lovely multi coloured carrots? It’s a feast for the eyes and the belly.
Roasting veg is an easy way to enhance the flavour and transform them into the key element of a meal and I think this is true of roast carrots as they are substantial and pretty filling.
This is a classic Niki recipe–a mix of parts which come together to make something greater than its parts.
I love layering flavours and textures; robust roast carrots and beetroot, earthy nutty beetroot walnut dip, the crunchy/salty sesame sprinkles and fluffy flatbread.
And the slightly sweet dressing with date syrup compliments the earthy beetroot perfectly.
I added some tangy gherkins as a topping–this is optional but adds a brilliant contrast.
This dish is great as a snack or main meal. And would work perfectly as part of a mezze with extra dishes like salads, crispy roast potatoes and more dips.
My organic box provided the gorgeous rainbow carrots and beetroot and this recipe provided a simple and delicious way to use them up.
This recipe is completely customisable; Use any roast veg and you can swap the beetroot hummus for red pepper dip or classic hummus.
Ingredients
- 8 rainbow carrots trimmed–or carrots of choice
- 4 beetroot: washed trimmed and cut into quarters
- 2 tbsp olive oil
- Sea salt
- Black pepper
For the beetroot hummus
- 200 g of cooked beetroot or 1 pack of organic vac packed beetroot
- Juice of 1 lemon
- 1 peeled garlic cloves
- 2 tbsp tahini
- 1-2 tbsp extra virgin olive oil
- Hand full of toasted walnuts
- 1 tsp cumin seeds
- 1/2 tsp sea salt
For the dressing
- 1 tbsp date syrup
- 1 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Pinch sea salt flakes
For the gomashio
- 3 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 1/2 tsp sea salt
For the flatbreads
- 150 g wholemeal self-raising flour
- 1 tsp baking powder
- Pinch salt
- 75 ml water
- 2 tablespoon plant-based yogurt
For topping
- Gherkins
Instructions
For the roast veg
- Pre heat your oven to 180c.
- Place the veg on a baking tray and coat in olive oil, salt and pepper.
- Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.
To make the beetroot hummus
- Dry toast your walnuts in a pan until lightly toasted. Allow to cool.
- If using pre cooked beetroot, drain the beetroots and then tip them into your blender.
- Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
- Blitz until smooth (approx 2 minutes)
- Season to taste
To make the dressing
- Add the ingredients to a bowl or mason jar and mix well to combine.
To make the gomashio
- Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To make the flatbreads
- In a large bowl, add the flour and salt. Stir to combine.
- Now add the water and yogurt, mix thoroughly to combine.
- Then transfer to a floured board.
- Knead for a few minutes until you get a springy dough.
- Heat a large griddle pan or frying pan to medium.
- Divide the dough into four, then roll out the first flatbread.
- Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
- Repeat.
- Keep the flatbreads warm on a plate covered with a clean cloth.
To serve
- Top the beetroot dip with the roast veg. Sprinkle with gomashio, drizzle with the dressing and top with gherkins.
- Serve with the flatbreads.
