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!

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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.

roast-rainbow-carrots-beetroots-with-beetroot-walnut-hummus-gomashio 1a

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!
Prep time: 30 minutes
Cook time: 1 hour
2-4 servings
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  • 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


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.
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