Carrot Hummus Recipe for Roast Carrot and Chickpea Dip with Cumin and Sesame

5 from 1 vote

Carrot Hummus Recipe for Roast Carrot and Chickpea Dip with Cumin and Sesame

This carrot hummus recipe makes a roasted carrot and chickpea dip with cumin and sesame seeds. Deliciously addictive, the Middle Eastern-inspired dip is light, bright and healthy, and fantastic served with crispy pita chips or crunchy crudités. It can also be used as a spread on sandwiches and baguettes or as a base for salads and vegetable sides.

Prep Time7

Cook Time30

Total Time37

Course: Dip, Mezze, Snack

Cuisine: Australian, Middle Eastern

Servings: Bowl

Calories: 1511kcal

Author: Lara Dunston

Ingredients

450 g carrots – 2 large carrots chopped into 2cm pieces
3 tbsp olive oil
½ tsp salt
2 tsp ground cumin
¼ tsp chilli powder
¼ tsp ground paprika
400 g canned chickpeas
1 tsp garlic powder
3 tbsp extra virgin olive oil
2 tbsp tahini paste
2 tbsp lemon juice
½ tsp salt – or to taste
more extra virgin olive oil for drizzling
½ tsp black and white sesame seeds

optional garnish

sprigs of fresh coriander

Instructions

Pre-heat your oven to 200°C (390°F).
In a small dish or jar, stir the olive oil, salt, one teaspoon ground cumin, chilli powder, and ground paprika to combine well.
Lay the carrot pieces out on a baking tray, ensuring there’s space around each piece, use a silicone pastry brush to brush the spiced olive oil over the carrot pieces, then roast the carrots for 30 minutes or so until soft, and remove to cool.
Drain the chickpeas, but keep the brine, and transfer the chickpeas, garlic powder, extra virgin olive oil, tahini paste, a teaspoon of ground cumin, lemon juice, salt, and carrot pieces to a food processor or blender, and pulse until well combined and smooth. If too dense, add a little chickpea brine as needed.
Taste and adjust seasoning and spices to suit your palate, pulsing again to ensure they’re well combined, then transfer to a bowl and refrigerate until needed.
Just before serving, drizzle on some extra virgin olive oil, sprinkle on black and white sesame seeds, garnish with some sprigs of fresh coriander if you like, and serve with crunchy crudités or crispy pita chips.

Nutrition