The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 3 carrot
- 2 pear
-
80g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tbsp tahini (Sesame)
-
480g chickpeas (drained)(Chickpeas, Water, Salt)
-
2 tbsp dukkah (Celery, Nuts, Peanuts, Sesame)(Sesame Seeds, Almonds, Peanuts, Pumpkin Seeds, Hazelnuts, Sunflower Seeds, Poppy Seeds, Walnuts, Celery Salt, Thyme, Coriander, Cumin, Black Pepper, Paprika, Cayenne)
- 1 garlic bulb (use half)
- 40g pea shoots
- 250g pre-cooked beetroot
- 20g pistachios (Nuts)
- 1 unwaxed lemon
- 1 handful of fresh thyme
Allergens
Contains:
Nuts, Sesame, Celery, Peanuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 445Kcal |
| 440kJ | 1863kJ | |
| Fat | 5.5g | 23g |
| of which saturates | 0.8g | 3.4g |
| Carbohydrates | 11g | 45g |
| of which sugars | 4.6g | 19g |
| Protein | 4.1g | 17g |
| Salt | 0.05g | 0.22g |
| Fibre | 3.7g | 16g |
Vegan
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Beetroot Hummus with Dukkah Pears & Carrots
Ruby red beetroots make one tasty hummus. Mash it with full-of-fibre chickpeas, thyme, garlic and creamy tahini. Roasted sweet pears and vitamin A-rich carrots make a vibrant topping. Fresh pea shoots bring the green. Serve with a dukkah dusting and crunchy pistachios for a nutty finish.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Drain and rinse the chickpeas. Add half the chickpeas to a large, lined baking tray. Cut the carrots and pears lengthways into 4-6 long wedges. Add both to the chickpea tray and toss with 11/2 tbsp oil and season generously. Roast for 20-25 mins, until golden brown and soft.
- Strip the thyme from the stalks and finely chop. Finely chop or crush 3 garlic cloves. Halve the lemon. Coarsely grate the beetroot into a bowl and mix with the remaining chickpeas, thyme, garlic, tahini and juice from half the lemon. Season and mash into a hummus consistency. Cut the remaining lemon into wedges.
- Finely chop the pistachios. Lightly dress the pea shoots with 1/2 tbsp oil and season to taste.
- Serve the beetroot hummus topped with chickpeas and veg. Garnish with pea shoots, yoghurt, dukkah, pistachios and lemon wedges.
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