Roast vegetables + beet hummus

Simple, wholesome, delicious.


Vegetables Heirloom carrots, bunch 1
Parsnip, bunch 1
Extra virgin olive oil (EVOO) 1 tbsp

Purity Wholefood Powder ½ tbsp
White beans (e.g. cannellini), rinsed 1 can
Tahini 2 tbsp
Lemon ½ ea
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 (356 F, gas mark 4) 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