Roasted carrot hummus

Roasted carrot adds an extra sweet layer of flavour to the famous chickpea dip.

  • 1 hr cooking
  • Makes 2 cups
  • Print
Serve with the seeded parmesan crisps for a healthy low-carb snack suitable for the keto diet.


  • 4 medium carrots (480g), quartered lengthways
  • 4 cloves garlic, unpeeled
  • 1 tablespon extra virgin olive oil
  • ⅓ cup (80ml) extra virgin olive oil, extra
  • 400 gram can chickpeas (garbanzo beans), drained, rinsed
  • 2 tablespon tahini
  • 2 tablespon lemon juice
  • 1 teaspoon sea salt flakes


  • 1
    Preheat oven to 200°C.
  • 2
    Combine carrots, garlic and oil in an ovenproof dish. Bake 40 minutes or until tender; cool slightly. Reserve pan juices. Squeeze garlic from skins; discard skins.
  • 3
    Blend or process carrot, garlic and reserved pan juices with remaining ingredients and 2 tbsp water until smooth. Season to taste.


Hummus will keep, covered, in the fridge for up to 4 days.

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