Recipe of the month – Roasted Carrot Hummus
Roasted Carrot Hummus
By Published: May 5, 2025
- Yield: 6 Servings
- Prep: 30 mins
A classic food from the Middle East, hummus was first featured in the 1980s in supermarkets, and was popularized in the UK by chefs, such as Yotam Ottolenghi, and Anissa Helou. An excellent source of protein and fibre. An explosion of tastes and aromas. And if it's served warm, under the hot chilli oil sauce, it's also a good way to warm us up on a cold day. Middle Eastern ingredients are tahini paste (made from sesame seeds) and ground cumin. If you have access to Turkish spices, use ground sumac for garnish as well.
Ingredients
- 200 grams chickpeas cooked
- 5 tbsp Tahini paste
- 1 lemon juice squeezed
- 1 clove garlic peeled and finely chopped
- 150 ml olive oil
- 3 carrots peeled and quartered lengthwise
- 1 tsp ground cumin
- 1 tsp cumin seeds toasted
- chilli flakes, fresh coriander optional
Instructions
- Heat the oven to 200 degrees C, Gas Mark 6. Arrange the carrots in a roasting tray, sprinkle with 50ml of olive oil, half of the cumin seeds, and roast for 30 minutes. Turn the carrots from time to time, to avoid burning. When soft and golden, take out of the oven and set aside to cool off.
- Drain the chickpeas (but keep a little liquid for mixing). Using a food processor, mix the chickpeas, tahini paste, garlic, a tablespoon of lemon juice, three roasted carrots, salt and a little liquid from boiling, to create a uniform paste.
- For the final mix and texture, use a blender. Pour the olive oil into the blender, then add one spoonful at a time of the chickpea paste. Blend until you incorporate all the chickpeas into the olive oil. If it is too thick, add some of the chickpea liquid. Taste and add more lemon juice, salt and ground cumin, if needed. Arrange in a bowl.
- In a frying pan, heat the oil and add the chilli flakes tossing quickly, then pour over the hummus. Sprinkle with the remaining cumin seeds, and fresh coriander or parsley leaves, if using. Decorate with the rest of the roasted carrots. Serve with hot pitta strips and raw seasonal vegetables.
