Roasted Hummus

A while ago I made an “off the cuff” roast carrot hummus. You know that kind of recipe – a little of this, a little of that, taste, adjust and so on until you get the right mixture that delights the eye as well as the palate. It was destined to play a part of a meze platter for a dinner party. In all modesty, I must admit that it got quite a bit of praise – all the encouragement one needs to put the recipe into the “must make again” success category. Of course, in the natural chaos that sometimes defines my life, I forgot to write the exact recipe down.

Luckily it wasn’t a huge problem since there are numerous – I mean thousands – of roast carrot hummus recipes available online. At least they gave me a starting point. The rest was up to my memory.

Roast Carrot Hummus

  • 500g carrots (about 5 carrots)
  • 1 fat garlic clove
  • 2 Tablespoons olive oil
  • Approximately 60ml water
  • 1 Tablespoon cumin seeds
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet or a half and half combination)
  • 250g cooked chickpeas
  • Additional 120ml hot water
  • 80g tahini (about 1/3 cup)
  • Approximately 60ml lemon juice or more to taste
  • 1 teaspoon salt or more to taste
  • Olive oil for serving

Preheat the oven to 200 degrees C. Peel carrots and chop into thick little sticks. Place in a roasting pan with the unpeeled garlic clove. Add the 60ml of water to the pan and then drizzle with the 2 Tablespoons of olive oil. Sprinkle on the cumin seeds and sea salt. Roast for about 20 minutes so that the carrots are softened and have begun to get slightly browned. The water in the roasting pan should evaporate.

Remove the garlic clove from the roasting pan and squeeze out the soft, sweet centre into a food processor. Scrape the carrots, oil, salt and cumin seeds into the processor with the garlic clove and “pulse” blend (on-off) until the whole lot until the carrots have broken up.

Add the chickpeas, paprika, ground cumin, the teaspoon of salt, tahini, the 60ml of lemon juice and the 120ml hot water. Process again until smooth. The chickpeas will absorb a lot of water. Adjust the flavour with additional lemon juice and/or salt. Adjust the texture, which should be a spreadable paste, with additional hot water.

The flavours improve if you leave it overnight in the refrigerator. Serve on a platter, making a well in the centre and pour in some olive oil. Optionally dust with a little paprika.

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A scheduled post in my absence. Will reply to any comments as soon as I can.


  1. Yum, I love the way the earthiness of chick peas marries well with carrot, especially when it’s been roasted to a sweet intensity. Lemon juice and cumin are the clincher for me. Hope you’re having a great break..


  2. This is fantastic! The closest I’ve gotten is using pumpkin, which is also good, but it was canned, so I couldn’t roast it. And cumin and carrots go so well together!!! Love it.


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