Vegan savory crêpes (thin pancakes) with roasted carrots and beetroot hummus

Sharing a recipe for another huge family favorite! Vegan crêpes with roasted carrots and beetroot hummus. They are so comforting, colorful and really delicious! Hope you love!

The Recipe

Vegan savory crêpes with roasted carrots and beetroot hummus

Ingredients

For the crêpes (yield 10):

2 cups / 250 g all-purpose flour

dash of salt

1 teaspoon baking powder

4 tablespoon vegetable oil (such as sunflower oil)

2 cups / 500 ml plant-based milk

1/2 cup mixed fresh herbs, chopped (such as parsley, basil and oregano)

For the beetroot hummus:

1 can (15.5 ounces / 439 g) chickpeas, drained

3/4 teaspoon salt

dash of pepper

1/4 cup / 60 ml vegetable oil

3.5 ounces / 100 g beetroots, cooked

To serve with:

2 bunches carrots (about 8)

Instructions

1. Add drained chickpeas, salt, pepper, oil and cooked beetroot to a blender and blend until smooth. Pour into a serving bowl and set aside. 

2. In a bowl combine flour, salt, baking powder, vegetable oil, plant-based milk and chopped herbs and mix until smooth.

3. In a pot bring water to boil and cook carrots for 4-5 minutes. Drain them and roast them with a little olive oil in a pan. Season with salt and pepper.

4. Heat a lightly greased pan over medium heat and add about 3-4 tablespoons of the batter and form a circle with the spoon. Try to make them as thin as possible. Cook until golden brown, then flip over and repeat.

5. Serve crêpes with roasted carrots and beetroot hummus. ENJOY!