Lisa Raleigh’s roasted carrot hummus

Serve this yummy dip with nacho chips or vegetables for a healthy snack.


Photo credit: Tanya Doveton

Pack a beta-carotene punch this summer! Maximise nutrients with this scrumptious carrot hummus.


  • 500g carrots, peeled and cut in half
  • Pinch of Himalayan rock salt
  • 1 tsp chilli flakes
  • ½ tbsp ground cumin
  • 2 tbsp tahini
  • ¼ cup olive oil, plus 2 tbsp for roasting the carrots
  • 1 garlic clove


  1. Place the halved and peeled carrots on a non-stick baking tray. Season with the salt, chilli flakes and ground cumin. Drizzle with 2 tbsp olive oil.
  2. Roast the carrots for 25 minutes at 180°C.
  3. Blend the carrots with the remaining ingredients.
  4. Add up to ½ cup water (depending on your desired consistency) and keep blending until smooth.
  5. Garnish and enjoy!


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