Roasted Carrot Hummus with Smoky Chickpeas

Roasted Carrot Hummus with Smoky Chickpeas

This is a decadent twist on hummus with the addition of sweet roasted carrots and topped with smoky chickpeas. 

Makes 2 Cups 

3 large carrots, peeled

3 tbsp extra virgin olive oil, plus extra to serve

1 tsp maple syrup

½ tsp cumin

1 cups cooked chickpeas 

Juice of one lemon (approx.
4 tbsp lemon juice)

2 tbsp tahini

1 garlic clove, peeled

Pomegranate seeds, to garnish

Mint leaves, to serve

Lebanese bread, to serve 

Toasted spices, to serve

Soy or coconut yoghurt, to serve

Smoky Chickpeas

½ cup chickpeas

1 tbsp olive oil

1 tsp smoked paprika

1 tsp ground cumin


Preheat oven to 190˚C. Chop the carrots into thick wedges and arrange in a single layer on a roasting tray. Add 1 tbsp olive oil, maple syrup, cumin and seasoning and toss to evenly coat the carrots. Roast for 15 minutes, turn the carrots and roast for a further 10-15 minutes until tender. Remove from the oven and cool.

Place the roasted carrots along with 1 cup chickpeas, lemon juice, 2 tbsp olive oil, tahini and garlic into a food processor. Blend into a smooth paste. Stop the machine several times to scrape down the sides, adding a little water if needed to create a consistency similar to thick yogurt. Season well and check taste, adding more lemon juice
if needed.

To make smoky chickpeas, heat a heavy-based skillet over a moderate heat. Add oil and chickpeas and cook until golden, shaking the pan often. Add the spices and ½ tsp salt, tossing to combine over the heat for a further minute, then tip the chickpeas over the hummus.

Spoon carrot hummus into a serving bowl, drizzle with olive oil and scatter with smoky chickpeas, pomegranate seeds, mint leaves and extra seasonings. Serve with Lebanese bread and top with a little yoghurt.

Tip Hummus will keep for 1 week in the fridge, longer if covered with olive oil. To make this recipe vegan and lactose-free, choose vegan yoghurt and bread.


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