We seem to go on food-benders in our family. One week it will be sushi the kids request daily, the next week they won’t want to know about sushi but instead crave cheese and crackers, but for quite some time hummus has been the favoured after-school snack. When I’m caught out and haven’t had time to grab food from home and we’re heading off to soccer training or something similar, I’ll stop off at the supermarket and grab a tub of ready-made hummus and a packet of crackers, but in a bid to reduce waste and avoid additives I prefer to make my own as much as possible.
There are so many different directions you can take hummus, but roasted carrots seems to be the favourite around here. They add a touch of sweetness and a smoothness loved by all. Mum tip: If you make a big batch of hummus, freeze small containers of hummus for later use. I’ll often pull a small container out to pop in the kid’s school lunch boxes. By the time it’s morning tea time, it’s defrosted, but still cold.
What’s your favourite hummus flavouring?
Adding a little roasted carrot to hummus brings a lovely natural sweetness to this well-loved dip.
Serves 4-6
2 large carrots, peeled and ends trimmed
1/2 teaspoon whole cumin seeds
Olive oil
Fine sea salt and freshly ground black pepper
1 x 400 g tin chickpeas or 1 1/2 cups cooked chickpeas
1 clove garlic
2 tablespoons tahini
2 tablespoons lemon juice
2-4 tablespoons warm water
A selection of baby vegetables, and/or crackers, to serve
Preheat oven to 200 C (400 F). Slice carrots into bite-sized pieces and transfer to an oven tray. Scatter over cumin seeds, drizzle with a little olive oil and season with salt and pepper. Mix well and roast for 25-30 minutes, turning once or twice during cooking until tender and just starting to colour. Remove from the heat and set aside to cool slightly.
Drain chickpeas and rinse well. Place garlic into a food processor or blender and pulse to finely chop before adding the drained chickpeas, roasted carrot, tahini, lemon juice and 2 tablespoons of warm water. Blend, adding more water as needed to form a lovely smooth hummus. Season well with fine sea salt and serve with vegetable crudité to dip. The hummus can be prepared ahead of time and stored in the covered container or jar for up to 3-4 days.
11 Responses
I’ve had a lifelong phobia around cooked carrots but reckon I could give this a go….or maybe try it with roasted beetroot. So agree about trying to limit the plastic waste – it’s easy to end up buying lots of those dip containers over time when I’m not organised enough to make my own. Such a good ‘mum tip’ about freezing small containers 🙂
Roasted beetroot would also be yum! xx
This looks so yummy! I’m going to try making hummuh at home rather than just buying it from the store. Thanks for the recipe 🙂
You’re welcome! Enjoy x
How long will this keep in the fridge for ?
I’d say up to 4 days, ours only ever lasts a couple 🙂
The first thing that comes to my mind after looking at these pictures is YUMMY!!
Yay! 🙂
I have just made this and it is full of flavor!
So happy you loved it x
Well It is simple to make this and i even can keep it in fridge, enjoy whenever i want. Awesome!