A delicious homemade spiced roast carrot hummus recipe – super easy and naturally vegan.
Homemade hummus is so easy to make it’s literally just throw a few ingredients into the blender and whizz. Then once you’ve got your basic hummus recipe sorted – you can flavour it up however you like.
Hummus is naturally vegan, packed with healthy ingredients and makes a tasty snack or sandwich filler.
Carrot Hummus Recipe
- Food Processor
- 6 Carrots scrubbed
- 4 Cloves Garlic skin left on
- 1 tsp Cumin Seeds
- 1 tbs Olive Oil
- 1 400g Tin Chickpeas
- 1 tbs Tahini
- 1 Lemon juiced
- 1 tbs Olive Oil
- 1 Pinch Sea Salt Flakes
- 1 tbs Sunflower Seeds
- 1 tbs Sesame Seeds
- Heat oven to 180C
- Chop the carrots into batons so they roast faster
- Toss the carrots, cumin seeds and one tbs of olive oil together in a roasting tin, tuck the garlic cloves in amongst the carrots and season with salt and pepper.
- Roast in the oven for around 30-40 minutes until soft and caramelising
- To make up the hummus – wait until the carrots have cooled – remove the garlic cloves and squash them from their skins.
- Add the chickpeas, carrots (and any juices or oil from the roasting tin), roasted garlic, lemon juice, tahini and 1 tbs of olive oil into the blender and blitz until smooth. Check seasoning and add more salt if required. (If hummus is too thick, loosen with a drop of water rather than add more oil)
- Heat a frying pan and tip in the sunflower and sesame sees – gently toast until brown, then allow to cool and scatter over the hummus before serving.
How to serve hummus
- Serve as a dip with with breadsticks or vegetable batons
- Stuff into a toasted pitta bread with salad and falafel
- Spread on toast as a vegetarian pate
- Use to make hummus and shredded veggie sandwiches
- Make up a hummus and roasted veggie wrap.
Can I make hummus without tahini?
Sure you can – just substitute peanut butter or almond nut butter.
How long can I store hummus in the fridge for?
The hummus will keep in an air tight container for 48 hours in the fridge.