Roasted carrot hommus

Recipe: Roasted carrot hommus


  • 1 teaspoon ground cumin
  • 3 (350g) medium carrots, peeled, cut into 2cm pieces
  • 2 tablespoons olive oil
  • 400g can chickpeas, drained, rinsed
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • Gluten-free rice crackers, to serve


  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place cumin, carrot and half the oil in a bowl.
  2. Toss to combine. Transfer to prepared tray. Bake for 25 minutes or until carrot is golden and tender.
  3. Remove from oven. Set aside to cool. Place carrot, chickpeas, tahini, lemon juice and remaining oil in a food processor.
  4. Process until smooth (see tip). Season with salt and pepper.
  5. Serve with rice crackers.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)