Carrot and macadamia hummus

Give this delicious roast carrot, garlic and macadamia hummus a festive touch and accompany with star-shaped naan bread - it's perfect to kick-start your Christmas Day lunch or dinner.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print


Carrot and macadamia hummus
  • 6 carrots, peeled, 1cm chunks
  • 1/3 cup macadamias
  • 3 clove garlic, peeled
  • 1/3 cup olive oil
  • 280 gram packet naan
  • 400 gram can chickpeas, rinsed, drained
  • 2 tablespoon tahini
  • grated zest and juice of 1 lemon
  • 1/4 cup water
  • salad leaves, to serve


Carrot and macadamia hummus
  • 1
    Preheat oven to 200°C. Line 3 oven trays with baking paper.
  • 2
    Toss carrot, macadamias, garlic and 1 tablespoon of oil on one tray. Season and roast for 20 minutes. Cover with foil and roast for 10-15 minutes until carrots are tender. Remove, cool.
  • 3
    Using a 5cm star cutter, cut stars from naan. Arrange on remaining trays. Spray with oil. Bake for 12-15 minutes until crisp. Cool.
  • 4
    In a food processor, pulse cooled carrot mixture with chickpeas, tahini, lemon zest and juice and water until smooth. Season. Serve with star crostini and salad leaves.


Make stars from shortcrust pastry or flat bread, if preferred.

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