Delicious Roasted Carrot Creamy Hummus

Delicious, healthy, hearty and creamy.

This recipe is for a dish you know and love.

That's right, it's hummus. 🙌🏼

You've seen it, you love it, you probably buy it from the store and feel very happy about it. 

Trust me when I say homemade hummus is MUCH better than store bought, so mix up your regular hummus affair with this roasted carrot edition. 🥕

In my book, it’s hard to beat the taste of anything roasted. I love the way the oven caramelises the carrot, making it crispy on the outside but soft and sweet on the inside. We added cumin for its warm, nutty, spicy flavour and added coriander for earthiness. Blend all of those flavours into one pot hummus and you’re onto a winner.

The best part of hummus? It’s so versatile. You could take this recipe base and roast any vegetable of choice to switch it up.

Gone are the days of store bought hummus.

Say hello to your new era of homemade hummus.

I’ll stop going on about hummus and let you scroll to the recipe now.

Don’t forget to tag #makankitchenstories if you make it! <3


Roasted carrots:

  • 4 medium carrots, peeled

  • 1 clove garlic, peeled

  • 1/2 tbsp olive oil

  • Pinch of salt and black pepper

Hummus base:

  • 1 can chickpeas, drained and rinsed

  • 3 tbsp of tahini

  • 1 clove garlic, peeled and finely chopped

  • 2 tbsp of lemon juice 

  • 1 tbsp of lemon zest 

  • 1/2 tsp ground cumin 

  • 1/2 tsp ground coriander

  • 1/3 cup room temperature water 

  • Good quality sea salt to taste

  • Optional glug of olive/sesame oil


  1. Preheat your oven to 180 degrees c and lined a baking tray with tin foil.

  2. Quarter the carrots by halving them lengthways, and halving them again. Take the carrots and one clove of garlic (peeled) and coat in the olive oil, sea salt and black pepper. Bake for 30 minutes or until crispy but tender.

  3. Meanwhile, add all hummus ingredients (except the olive/sesame oil) and carrots (save two carrot batons) to a food processor and process at high speed until smooth.

  4. At this stage taste for seasoning and consistency. Add lemon juice, salt, cumin to taste.

  5. Add in the olive/sesame oil if using - you can leave it out if you would prefer a lighter hummus but the oil will make it a deliciously creamy consistency. 

  6. Serve in a bowl with the reserved roasted carrot, some toasted sesame seeds and a pinch of dried herbs and paprika on top.

  7. Enjoy with crisps, toasted pitta bread, veggie sticks or add a dollop to your salads and sandwiches. 

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

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