Preshana’s Roasted Carrot Hummus

TRH Preshana's Roasted Carrot Hummus

For the Roasted Carrots:
3 large carrots chopped into julienned
1 tspn extra virgin olive oil

For the Hummus:
1 can chickpeas, rinsed and drained
1 Tbspn tahini
2 clove garlic
¼ teaspoon salt
¼ teaspoon paprika
1 Tbspn extra virgin olive oil
¼ cup water
lemon juice from 1 lemon

Roast the Carrots:
Preheat oven to 200’C
Place carrots in a baking dish and drizzle with 1 teaspoon olive oil and toss with a spoon to combine.
Roast carrots in the preheated oven until soft, about 25 minutes,stirring after 15 minutes.
Set aside to cool slightly.

Make the Hummus:
Place roasted carrots and all of the remaining hummus ingredients in a food processor.
Process until smooth, about 2 minutes.
Add additional water (or olive oil) as needed, 1 tablespoon at a time, if hummus is too thick.
Serve topped with a drizzle of olive oil and a sprinkle of paprika / chilli flakes if desired.
Enjoy hummus with pita bread and fresh-cut vegetables, such as bell peppers, cucumbers, celery.

Prepared, tried and tested by: Preshana Singh

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19 thoughts on “Preshana’s Roasted Carrot Hummus

    • I ♥ hummus, so many flavors available, good as its vegan and I have vegans in the family and use it at all our get togethers as a spread and dip. As a non vegan I am a big fan of it. You should try it. Easy to make and for sure delicious


  1. Pingback: A lovely carrot hummus…and Tahini Recipe. | Retired? No one told me!

  2. This sounds very nice.added to my list but methinks I have everything for this..yehhh Although I have to make my own tahini paste but that is easy to do so if anyone wants the recipe just give me a shout 🙂

    Liked by 1 person

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