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Roasted Baby Carrots with Beetroot Chips & Hummus

Roasted Baby Carrots with Beetroot Chips & Hummus
Recipe by Chef Allistaire Lawrence
  • Roasted Baby Carrots
  • Serves: 2-3
  • Prep time: 45 minutes
  • 500g baby carrots, cleaned with skin on
  • ¼ cup oil
  • salt and pepper to taste
Toss carrots in the oil then roast in the oven at 200 degrees for 20 min. Remove from the heat and season to taste.
Beetroot chips
  • Serves: 2-3
  • Prep time: 10 minutes
  • 3-4 medium beetroot, washed and cleaned, tops and tails removed
  • salt and pepper to taste
  • Oil for frying

Using a mandolin, slice beetroot into very thin slices. Fry in oil at 170 degrees then remove using a spider or slotted spoon. Place onto lined baking tray and season with salt and pepper. Serve and Enjoy.
Beetroot Hummus 
  • Serves: 3-4
  • Prep time: 10 minutes 
  • 1 Can Chickpeas, drained and rinsed 
  • 1 cup roasted beetroot
  • ¼ - ½ Cup Water
  • 3 Tbsp Olive oil
  • 1 Tbsp Tahini paste
  • 1 tsp Lemon juice
  • 1 Garlic clove, peeled
  • Salt and pepper, to taste

Place ¼ Cup of water and the rest of the ingredients into a food processor, pulse the ingredients until smooth.Season the mixture well, if the hummus is still to thick you can add more water.Serve the hummus with the cheese straws, store the hummus in the fridge for up to 3-4 days.

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