Beetroot hommus - Y4

Our Y4 students were inspired to peel and crush chickpeas while being adventurous with spices and herbs. Most enjoyed the idea of adding carrots and beetroots to their dip as a variation of the middle-eastern version and also appreciated the vegetables roasted in olive oil, as veggie sticks to serve or to mix in their dish.

• 1 can garbanzo beans (chickpeas), drained and rinsed

• 2 carrots

• 2 beetroots

• 2 cucumbers

• 2 to 4 tbsp. water (from chickpeas)

• 2 tbsp. extra virgin olive oil

• 1 tbsp. lemon or lime juice

• 3/4 tsp. ground cumin

• 1/4 to 1/2 tsp. salt

Bunch of herbs of choice: mint, chives, parsley 

1. Peel  the garbanzo beans and crush them with a fork (or blend)

2. Cut the herbs and add them to the chickpeas.

3. Add 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt in a bowl and mix until acreamy paste. 

4. Roast carrots and beetroots with olive oil for 20 minutes. Add to mixture if soft or use as veggie sticks

5. Cook beetroots for 20 minutes and add to mixture.

6. Store covered in the refrigerator. Serve on cucumbers and roasted carrots.