Honey Roasted Carrot Hummus - Flavour Packed and Delicious

Ingredients

• 1 bunch (around 5 carrots)Dutch carrots
• 10 ml (2 tsp)honey
• 75 ml (¼ cup plus 1 tbsp)olive oil
• 200 g, drainedchickpeas
• 80 ml (⅓ cup)tahini
• Zest and juice of ½ large lemonlemon
• 2 clovesgarlic
• 80 ml (⅓ cup)water

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C and line a baking tray with baking paper.

2. 2

   Prepare carrots

   Clean the carrots, halve them lengthways and arrange them on the tray.

3. 3

   Roast the carrots

   Drizzle the carrots with the honey and 1 tbsp of the olive oil. Bake for around 20 minutes, turning them once halfway through, then set aside to cool.

4. 4

   Blend the hummus

   Fit a food processor with the S blade. Add all the ingredients and ⅓ cup of water, then blend until smooth, around 2 to 3 minutes.

5. 5

   Transfer to a bowl

   Remove the hummus from the processor and place it in a serving bowl or storage container.

6. 6

   Add toppings

   To serve, add any toppings you like, such as extra roasted carrots, pine nuts, paprika or lemon thyme. Drizzle with a little more oil if desired.

What is carrot hummus?

Hummus is a chickpea and tahini dip associated with Middle Eastern cuisines. This version keeps that familiar creamy base and folds in carrots roasted with honey.

Roasting softens the carrots and brings out their natural sweetness, while lemon and garlic keep the dip lively. The result works as a lunchbox dip, snack or starter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 3g protein, 12g carbs, 8g fat.

The chickpeas provide most of the carbohydrates and some protein, while tahini and olive oil contribute much of the fat. Serve a portion with crunchy vegetables or alongside a protein-rich dish to make a more balanced plate.

The ingredients that matter

Carrots: Dutch carrots roast quickly when halved lengthways, giving them plenty of surface area to soften and take on the honey.

Tahini: This sesame paste gives the hummus its characteristic richness and helps create a creamy texture. Stir it before measuring if the oil has separated.

Lemon and garlic: Zest and juice bring freshness, while garlic adds savoury depth. Their flavours are blended throughout rather than used only as a garnish.

Roasting for the right texture

Even halves: Cut larger carrots to a similar thickness so they cook at roughly the same rate. Arrange them in a single layer on the lined tray.

Turning halfway: Turn the carrots once during the roughly 20-minute bake for more even cooking. Let them cool before blending so the hummus does not become warm.

Getting a smooth blend

Blend time: The recipe allows around 2 to 3 minutes with the food processor’s S blade. Scrape down the bowl if ingredients cling to the sides.

Water: Add the stated ⅓ cup with the other ingredients to help the mixture blend. The finished hummus should be smooth enough to scoop and spread.

Serving and toppings

Finish: Spoon the hummus into a serving bowl and drizzle with a little oil if you like. Extra roasted carrots, pine nuts, paprika or lemon thyme are suggested toppings.

Pairings: Serve with bread, crackers or cut vegetables, or use it as a spread in a sandwich or wrap. These make it easy to turn the dip into part of a more substantial lunch.

Make-ahead timing

The carrots can cool while you prepare the processor, then the hummus takes only a few minutes to blend. It can also be made ahead and kept in a covered container in the fridge.

Add the optional toppings just before serving for a fresher finish. If the chilled hummus feels firm, stir it well before spooning it out.

Recipe notes & tips

• Line the tray so the honeyed carrots are easier to lift off after roasting.
• Halve the carrots lengthways so they soften within the recipe’s roasting time.
• Turn the carrots once halfway through their bake for more even cooking.
• Let the carrots cool before adding them to the processor.
• Blend for the full 2 to 3 minutes to give the mixture time to become smooth.
• Add optional toppings just before serving.

Variations

• Extra lemon: Add a little more lemon juice for a sharper finish.
• Smoky paprika: Dust the hummus with paprika before serving.
• Lemon thyme: Scatter lemon thyme over the top for a fragrant garnish.
• Pine nut topping: Sprinkle pine nuts over the finished hummus for crunch.
• Carrot garnish: Reserve some roasted carrots to place on top before serving.

Common mistakes to avoid

• Uneven carrot pieces: Cut the carrots to similar thickness so they roast at a similar pace.
• Skipping the turn: Turn the carrots once halfway through baking for more even cooking.
• Blending hot carrots: Let them cool before processing so the hummus stays cool.
• Stopping too soon: Blend for around 2 to 3 minutes to work towards a smooth texture.
• Crowded tray: Arrange the carrots on the lined tray in a single layer so they roast evenly.

How to store

Keep the hummus in a covered container in the fridge and use within 3 days. Serve chilled or let it stand briefly at room temperature; it does not need reheating.

Frequently asked questions