Dips & small plates
Cumin Roasted Carrot Hummus
Cumin Roasted Carrot Hummus with carrots, canned chickpeas, olive oil.
Make this recipe
Cumin Roasted Carrot Hummus
- Servings
- 6
- Prep
- ~15 min
- Cook
- ~30 min
- Rest / chill
- ~0 min
- Total
- ~45 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Toss carrots with 1 tbsp oil and cumin, then roast for 25–30 minutes until soft. Cool slightly.
- Blend carrots with chickpeas, tahini, lemon juice, garlic, salt, remaining oil and water.
- Scrape down the sides and blend again, adding water by the spoonful until smooth.
A little note
Serve with pita wedges or prepared raw vegetables.
Cooking tips
- Roast carrots until fully tender; firm pieces will leave the hummus grainy.
- Scrape down the processor bowl between blends and add water gradually until the dip spreads easily.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.