Quick and Easy

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!
Roasted carrot hummus
2 cup

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



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.


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Quick and Easy

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