Roasted Carrot Hummus

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Sweet and gently spiced hummus made with roasted carrots and chickpeas. The result is a deliciously healthy root-veg twist on your favourite dip!

  • Author: Shelby Knowles
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: Serves 8


  • 24 oz (700 g) carrots
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 2 tsp harissa paste
  • 1 Tbsp fennel seeds
  • 4 cloves garlic, unpeeled
  • 2 lemons
  • 1 can (14 oz/400 g) chickpeas, drained
  • 5 Tbsp tahini
  • Cold water
  • Salt and pepper
  • 1 Tbsp chopped cilantro (fresh coriander)
  • 1 Tbsp extra virgin olive oil
  • Pinch aleppo pepper


  1. Preheat the oven to 400ºF (200ºC). 
  2. Peel and roughly chop the carrots into wedges, then place them in a roasting tin and drizzle with the olive oil, maple syrup, and harissa paste. Toss to coat, then sprinkle with the fennel seeds. Gently crush the unpeeled garlic cloves under the flat side of your knife, then place the cloves in amongst the carrots. Cut one of the lemons into quarters and place it amongst the carrots too. 
  3. Cover the roasting tin with tin foil and wrap tightly to stop too much steam escaping. Place in the oven and roast until the carrots are fork tender, about 40 minutes. Remove the foil and leave to cool to room temperature. 
  4. Once cool, transfer the carrots to a food processor along with any liquid in the roasting tin. Squeeze in the lemons (through your hands to catch any seeds) and peel the roasted garlic, then add the garlic to the processor. 
  5. Squeeze in the juice from the remaining lemon. Set aside 2 Tbsp of the chickpeas, then add the rest to the processor along with the tahini. Run the food processor on full-speed and gradually drizzle in enough cold water to create a smooth, light and a dippable texture (for me this was around 6 Tbsp water). Taste and season with salt and pepper to your preference.
  6. To plate up the hummus, spoon it into a wide bowl and make a well in the centre with a spoon. Fill the well with the reserved chickpeas, sprinkle with chopped cilantro/coriander, and drizzle with extra virgin olive oil. Sprinkle with a pinch of aleppo pepper and top with more salt and pepper if desired.  


When roasting the carrots for this hummus we don’t want them to brown or caramelise too much, as this will make them harder to blend into the hummus. By covering the tin with foil, we allow them to steam-cook so they’ll be beautifully soft right the way through. 


Make sure you use a good quality tahini for your hummus. It should be runny in consistency and the colour of light caramel. 

I love to top my hummus with stuff to give it a variation of texture. The easiest way to do this is just to reserve a few tablespoons of chickpeas, toss them in a little lemon juice and cilantro/coriander then spoon over the top.

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