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Roasted Carrot Hummus

Packed full of flavour and nutrition, my Roasted Carrot Hummus is a twist on the classic favourite dip!
Course Appetiser, Entree, Nibbles, Starter
Cuisine Greek, Middle Eastern
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 183kcal
Author Alexandra


  • 300 g carrots peeled and chopped
  • 20 ml olive oil 5ml for roasting carrot, 15ml for dip
  • 150 g chickpeas I use organic canned
  • ½ cup water add additional water if too thick
  • 30 ml lemon juice freshly squeezed
  • 30 ml tahini well stirred
  • 1 small clove garlic
  • salt and pepper to taste

To Serve:

  • roasted chickpeas, cayenne pepper or a drizzle of olive oil


  • Preheat your oven to 200 Degrees C (390 F).
    Chop carrots into small pieces (approximately 1 inch/2.5 cm).
    Place in roasting dish with 1 teaspoon of oil and ½ teaspoon of salt.
  • Roast the carrots for approximately 35 minutes, or until they are tender.
    Remove from the oven and set aside to cool.
  • Add the chickpeas to a small blender, along with the carrots, remaining ingredients and some of the water. (Add the water gradually to achieve desired thickness).
    Blend until smooth.
  • Adjust the seasoning and texture to your liking.
    Serve in a dish with cayenne pepper, a drizzle of olive oil or some roasted chickpeas.
  • I liked to serve my hummus with some veggie sticks and crackers.


*Tahini is a sesame paste, available in all major supermarkets. You may find with some brands of tahini that it has separated. There will be thick paste on the bottom of the jar and a fair degree of oil on the top. You will need to stir these two together to form a smooth paste.
*Some tins of chickpeas may seem to lack flavour, requiring much more salt and lemon than the others. Adjust the flavour and the texture to suit your requirements.


Calories: 183kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 383mg | Fiber: 5g | Sugar: 5g | Calcium: 54mg | Iron: 1.6mg