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roasted carrot hummus recipe

Roasted Carrot Hummus

A delicious roasted carrot hummus recipe; a great option for using up ‘less than fresh’ carrots and is also a way to add some extra nutrients to your hummus too.

Course Appetizer
Cuisine middle eastern, Moroccan, Vegan
Keyword dip, houmous, hummus, tahini
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


For the roasted carrots

  • 2 large carrots sliced length ways then halved
  • 2 garlic cloves if not using garlic purée
  • 1 tbsp olive oil
  • ½ tsp turmeric powder
  • ½ tsp cumin seeds
  • 1 tsp caraway seeds optional
  • Pinch salt and pepper

For the hummus base

  • 1 can chickpeas drained but keep the aquafaba (the liquid)
  • 20 g fresh coriander
  • 50 ml aquafaba
  • 90 g tahini
  • 1 lemon juiced
  • 2 tsp garlic purée if not using fresh cloves
  • 15 ml extra virgin olive oil
  • 30 ml sunflower oil or rapeseed oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • 30 ml water

For the garnish

  • drizzle olive oil
  • Grated carrot
  • Sprinkle of smoked paprika


  1. Preheat oven to 180°C. Line a roasting tray with baking paper. Place the sliced carrots and garlic (if not using purée) on the tray and drizzle over the oil. Sprinkle over the cumin seeds, turmeric powder, caraway and salt/pepper. Tumble with your hands to evenly coat the carrots

  2. Roast for 20 mins until soft

  3. Add all the hummus base ingredients apart from the water in a food processor. Slowly add the water and blend continuously. Add the carrots once they have completely cooled.

  4. Pulse until smooth (around 3-4 mins). Slowly add more cold water if necessary

  5. Serve in a serving dish and add your garnish (drizzle of olive oil, extra chopped coriander, grated carrot, paprika)