This vibrant roasted carrot and kidney bean hummus is a fiber-rich twist on the classic dip — creamy, smoky, and packed with gut-friendly ingredients.

Kidney beans and carrots offer a variety of prebiotic fibers to nourish your gut microbes, while tahini and olive oil add healthy fats to support gut barrier function.

Perfect for a satisfying shareable snack at a summer BBQ or picnic!

Ingredients

• 400 g red kidney beans, drained

• 3 large carrots

• 1 tbsp tahini

• 1 clove garlic

• 1 tbsp lemon juice

• ½ tsp ground cumin

• ½ tsp smoked paprika

• 2 tbsp extra virgin olive oil for blending, more for drizzling

• Water as needed for blending

• 1 scoop of Daily30+

Add a scoop
of energy*

Delicious. Crunchy. Energizing.

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Method

1. Chop and roast carrots in the oven for 30–35 minutes at 200°C

2. Blend carrots and other ingredients until smooth

3. Top with a drizzle of extra virgin olive oil and add a scoop of Daily30+

4. Serve on top of toast or with Prof. Tim Spector’s seedy crackers from the Food For Life Cookbook and enjoy!