A simple, wholesome, delicious recipe from our friends at VitaSol.
Vegetables Heirloom carrots, 1 bunch
Parsnips, 1 bunch
Extra virgin olive oil (EVOO) 1 tbsp
Vitasol Purity Wholefood Powder ½ tbsp
White beans (e.g. cannellini), rinsed, 1 can
Tahini 2 tbsp
Salt and pepper to taste
Extra virgin olive oil (EVOO) 3 tbsp
Small cooked beetroot, 1
1. Pre-heat the oven to 180 degrees Celsius and line a baking tray with foil.
2. Wash and dry the carrots and parsnips, then coat with EVOO.
3. Roast in the oven for 20-25 minutes until soft.
4. Meanwhile make the hummus by adding all the ingredients to a food processor and blitzing until smooth