Roast Rainbow Carrots & Beetroots with Beetroot Walnut Hummus & Gomashio

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 as well as the belly.


Roasting veg is an easy way to enhance the flavour and transform them into the main element of a meal and I think this is particularly true of roast carrots as they are substantial and pretty filling. 

This is a classic Niki recipe – a mix of component 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 gerkins as a topping – this is optional but adds a great contrast. 


This dish is great as a snack or main meal in my opinion. 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. 

I absolutely LOVE seeing your gorgeous creations on social media so keep tagging me and ill try to best to repost and share x @rebelrecipes #rebelrecipesSending all the love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  30 minutes preparation time
  1 hr cook time

Ingredients

Roast veg; 
  • 8 rainbow carrots trimmed – or carrots of choice
  • 4 beetroot washed, trimmed and cut into quarters
  • 2 tbsp olive oil 
  • Sea salt 
  • Black pepper 
 
Beetroot hummus
  • 200g 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 
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
 
Flatbread ingredients:
  • 150g wholemeal Self-Raising Flour
  • 1 tsp baking powder 
  • Pinch Salt 
  • 75ml Water 
  • 2 tablespoon Plant-based Yogurt 
 
Toppings 
  • Gerkins 

Directions

For the roast veg; 
 
  1. Pre heat your oven to 180c 
     
  2. Place the veg on a baking tray and coat in olive oil, salt and pepper. 
     
  3. 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; 
 
  1. Dry toast your walnuts in a pan until lightly toasted. Allow to cool.
  2. If using pre cooked beetroot drain the beetroots and then tip them into your blender.
  3. Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
  4. Blitz until smooth (aprox 2 minutes)
  5. Season to taste
To make the dressing; 
  1. Add  the ingredients to a bowl or mason jar and mix well to combine. 
To make the Gomashio;
  1. Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To make the flatbread 
 
  1. In a large bowl, add the flour and salt. Stir to combine. 
     
  2. Now add the water and yogurt, mix thoroughly to combine
     
  3. Then transfer to a floured board. 
     
  4. Knead for a few minutes until you get a springy dough. 
     
  5. Heat a large griddle pan or frying pan to medium. 
     
  6. Divide the dough into four then roll out the first flatbread. 
     
  7. 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. 
     
  8. Repeat. 
     
  9. Keep the flatbreads warm on a plate covered with a clean cloth. 
     

To serve; 

  1. Top the beetroot dip with the roast veg. Sprinkle with gomashio, drizzle with the dressing and top with gherkins.
  2. Serve with the flatbreads.

Thank you so much for following my blog and cooking my recipes!

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