Spiced Carrot Hummus with Cumin, Coriander and Garlic
A vibrant carrot hummus spiced with cumin, coriander, and garlic. Smooth, slightly sweet, and perfect for dipping, spreading, or adding to mezze platters.
Ingredients
- 300 g Carrots peeled and chopped
- 2 tbsp Olive oil plus extra for serving
- 400 g Chickpeas tin, drained and rinsed
- 1 clove Garlic chopped
- 2 tbsp Tahini
- 1 Lemon juiced
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp Smoked paprika optional
- Salt to taste
- Black pepper to taste
- 2 tbsp Water cold, to adjust consistency
- 1 tbsp Pumpkin seeds or sesame seeds, for garnish
Instructions
- Roast the carrots: Preheat the oven to 200°C (fan 180°C). Toss the carrots with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking tray and roast for 25–30 minutes, turning halfway through, until tender and slightly caramelised on the edges.
- Blend the hummus: Add the roasted carrots to your blender along with the chickpeas, garlic, tahini, lemon juice, spices, remaining olive oil, and 2 tablespoons of water. Blend until smooth. Scrape down the sides and add more water a tablespoon at a time until you reach your desired consistency.
- Taste and adjust: Add more salt, lemon or spices if needed. I sometimes add a tiny pinch of cayenne if I’m serving it with grilled meats or charred vegetables.
- Serve: Spoon into a dish, swirl with the back of a spoon, drizzle with olive oil and scatter with seeds or a pinch of extra cumin.
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