Roasted carrot hummus
Prep time
Cook time
Total time
: Appetizer
Cuisine: Vegetarian
Serves: 6-8
  • 600 gr. of carrots
  • 2 + 2 tablespoons of olive oil
  • ½ teaspoon cane sugar
  • 250-300 gr. of cooked peas (or canned)
  • 3 tablespoons of lemon juice
  • 2 tablespoons of tahini (or peanut/almond butter)
  • 1 garlic clove (or more if you like a stronger taste)
  • ½ teaspoon of cumin powder
  • 1 ½ teaspoon of cumin seeds
  • Salt and pepper
  1. Preheat oven to 200 ° C, line a oven-safe plate with parchment paper;
  2. Brush carrots with a vegetable brush (or peel) and chop them ;
  3. Put the carrots in the plate and sprinkle with brown sugar, then add 2 tablespoons of olive oil, salt and pepper. Bake about 15 minutes or until carrots are tender;
  4. Using a blender reduce carrots, chickpeas and garlic into a cream, if necessary add a little bit of water (or chickpea water if you still have it);
  5. Add lemon juice, spices, remaining oil and tahini, mix well and served it. In case your hummus is too thick, add a few spoonful of boiling water.
  6. Garnish hummus with a drizzle olive oil and black sesame seeds and serve.
Recipe by La petite casserole at