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!

By Sophie Gray
  • 25 mins preparation
  • Makes 2 cup
  • Print
For Sophie Gray's best carrot tips and tricks, go to In season with Food magazine: carrots.


  • 2 large carrots, roughly chopped
  • 1 tablespoon olive oil, plus 1 tablespoon extra, to serve (optional)
  • salt and black pepper
  • 200 gram canned chickpeas, drained, rinsed
  • 2 tablespoon tahini
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon grated ginger
  • 2 clove garlic, roughly chopped
  • 2 tablespoon 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.


• To toast seeds, simply toss briefly in a hot, dry pan. We used pumpkin and sunflower seeds. • This recipe only uses ½ can chickpeas, so freeze leftovers for a subsequent batch of hummus.