Chop the golden beetroot and carrot into 2cm (~¾ of an inch) chunks then add to a roasting dish. Drizzle with olive oil and bake for 30 - 45 mins or until easily pierced with a knife
Remove the veg from the oven then add to a blender along with all the remaining ingredients
Blend until smooth scraping down the sides and blending again in need. This was about a minute or two of blending for me. If needed, you can drizzle in ½ to 1 tbsp of water to ensure the hummus is super smooth
Just as you're ready to serve - add a good drizzle of olive oil over the top and a sprinkle of chopped parsley. Serve with crackers or chopped veg like carrots, cucumber, celery etc.