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Roast rainbow carrots & beetroots with beetroot walnut hummus & gomashio
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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!
Course Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Beetroot hummus, Carrots, Hummus, Roast carrots
Prep Time 30 minutes
Cook Time 1 hour
Author Niki Webster

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.

Notes

2-4 servings