Beetroot Hummus with Veggies

A fresh and vibrant lunch you can look forward to all morning. We think it’s time to reclaim our lunch break and make the most of that vegan foodie moment.

This delicious rainbow of foods makes the perfect lunchtime platter to be savoured and enjoyed while having a mindful moment of positive thinking and relaxation. Makes plenty and lasts in the fridge for up to 5 days.

Serves: lots!

Ingredients:

Beetroot Hummus:

4 beetroots (approx 450g)
5 garlic cloves
1 tsp rapeseed oil
juice of a lemon
2 tbsp water
100g Tamari Mega Omega 7 seed mix
salt & pepper to taste

To serve:

  • Toasted Sesame Sprinkles
  • 1/2 an avocado (per person)
  • Some cold, steamed broccoli stems
  • A handful of toasted cashew nuts
  • Some grated, or spiralised, fresh carrot
  • A drizzle of rapeseed oil

Method:

Set the oven to 180C and roast the beetroot (with skins on) for 40 minutes on a greased baking sheet. For the final 15 minutes add in the skin-on garlic cloves to roast too. Allow to cool then peel the beetroot and the garlic. Blend with the remaining ingredients until smooth and season to taste.

To serve, spread a portion of the hummus on your plate then garnish with slices of avocado, grated carrot, steamed broccoli and a sprinkle of toasted cashew nuts with our Toasted Sesame Sprinkles to give the dish that extra frisson of umami.