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!

I love the deeply purple hue of this beetroot hummus topped with the equally lovely multicoloured 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, the dish comes together as 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.

You could use any roast veg you like in this recipe, and swap the beetroot hummus for red pepper dip or classic hummus.

I hope you enjoy, love Niki xx

The Recipe

Roast rainbow carrots & beetroots with beetroot walnut hummus & gomashio

Prep time: 30

Cook time: 1

2-4 servings

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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.