• Partnered with
  • Quick
  • Makes 2 cups
  • 25 mins prep

Roasted carrot hummus

Roasted carrot hummus

This roasted carrot hummus is sweet and fragrant, rather than hot, so is a good option for lunchbox snacks as well as pre-dinner nibbles. You'll never want store-bought hummus again!


  • 2 large carrots, roughly chopped
  • 1 tbsp olive oil, plus 1 tablespoon extra, to serve (optional)
  • salt and black pepper
  • 200 g canned chickpeas, drained, rinsed
  • 2 tbsp tahini
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp grated ginger
  • 2 cloves garlic, roughly chopped
  • 2 tbsp lemon juice
  • 1/4 cup toasted seeds or dukkah, to garnish (optional)


  1. Preheat oven to 220°C. Toss the carrots with the olive oil, salt and pepper, place on a baking sheet and roast for 15-20 minutes, or until tender and browning along the edges.
  2. Place the chickpeas in a food processor with the carrots and pulse, then add the tahini, cumin, paprika, ginger, garlic and lemon juice and pulse to a paste.
  3. With the motor running, drizzle in about ⅓ cup water slowly, stopping to scrape down the sides until you have a creamy texture. Season with salt, pepper and lemon juice to taste.
  4. Transfer to a serving dish and top with a drizzle of olive oil and some toasted seeds or dukkah, if desired.

For Sophie Gray's best carrot tips and tricks, go to In season with Food magazine: carrots.

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