This is great way to use up any left-over roasted veggies you may have in the fridge from the night before. Its so easy and super tasty for a quick lunch on the go. I added some Avocado, Cucumber and a simple Beetroot Hummus to mine also.
To make the Beetroot Hummus:
1/2 a tin of Chickpeas (drained)
1 cooked Beetroot (roughly chopped)
1 tspn of Tahini
1/4 of a Lemon (Juice)
A splash of Oil
Salt & Pepper
Blend ingredients in a food processer until Hummus is a thick consistency.
(If too thick add some water gradually)
If you don't have a food processor you can grate the cooked Beetroot and use a fork to smash the Chickpeas.
Then combine all together in a bowl with the other ingredients. It will take a bit more time and effort but it is possible!