Roasted Vegetable Hummus


1 beetroot, scrubbed and cubed

3 carrots, scrubbed and cubed

1 onion, peeled and quartered

3 cloves of garlic, left in skin

1 jar chickpeas, drained and rinsed

juice half lemon

salt and pepper, to taste

olive oil


Roast beetroot, carrots, onion and garlic in the oven with some olive oil until soft.

When roasted, squeeze the garlic out of the skin and put all ingredients in a blender and blend until smooth – add some water if needed.

Serve as hummus