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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 200°C (400°F).
Rinse half the can of chickpeas and pat them completely dry.
Toss chickpeas with olive oil, paprika, salt, and pepper.
Spread chickpeas on a baking sheet and roast for 20-30 minutes until crispy.
Put the quinoa in a small pot and cover with 110ml water and the vegetable stock.
Bring to a boil, then cover and simmer for 15 minutes until all the water is absorbed.
Blend the peeled beetroot with the other half of the chickpeas, tahini, olive oil, lemon, salt, and pepper.
Assemble the bowl with the quinoa, carrot, avocado, and half of the hummus.
Top with the crunchy chickpeas and parsley.
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Ensure chickpeas are completely dry before roasting to achieve maximum crispiness.
Adjust the seasoning of the beetroot hummus to taste with more lemon or salt.
Can I use canned beetroot?
Yes, just ensure it is drained and peeled before blending.
How can I make this dish vegan?
This recipe is already vegan as written.
What can I substitute for tahini?
You can use almond butter or sunflower seed butter as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a different grain instead of quinoa?
Yes, you can substitute with couscous or bulgur wheat.
