Roasted garlic and carrot hummus

    2 hours 15 min

    This is a very simple and tasty, creamy vegan dip to serve with pitta bread or crudités, and is good for pre-dinner nibbles, or as a starter or for a party table. I'm not really sure how many this recipe serves but with pitta bread, there would be plenty for at least 6 to 8 people.


    Cheshire, England, UK
    6 people made this

    Serves: 8 

    • 6 to 7 large carrots
    • a drizzle olive oil
    • 3 to 5 large cloves garlic
    • 800g cooked or canned chickpeas
    • 1 teaspoon smoked paprika powder
    • 1 teaspoon cumin powder
    • 1 heaped tablespoon chopped fresh parsley
    • 4 to 5 tablespoons extra virgin olive oil
    • 1/2 lemon, zested and juiced
    • salt and pepper to taste
    • 1 tablespoon toasted sesame oil
    • vegetable stock as needed

    Prep:15min  ›  Cook:1hr  ›  Extra time:1hr chilling  ›  Ready in:2hr15min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Chop and roast the carrots (with a drizzle of olive oil) for about 40 minutes, then add roughly chopped garlic and cook for about another 20 minutes until the carrots are golden brown and soft.
    3. Allow to cool, then blend the roasted carrots and garlic with the chickpeas, paprika, cumin, parsley, olive oil, lemon juice and zest, salt, pepper, and sesame oil in an electric blender. Keep blending and stirring down, slowly adding the vegetable stock until you get the consistency that you prefer for your dip!
    4. Chill in the fridge and serve with pitta bread or crudités as a dip or a starter, with a sprig of parsley in the top to garnish.


    My original recipe here uses parsley, but I've since found that I basil is yummy too.

    See it on my blog

    My orginal recipe on my blog 'Chocolate & Beyond'!

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    Reviews in English (2)


    Lovely recipe and really easy too. I didn't bother with veg stock and used coriander instead of parsley. I can't wait to take some to work with crudités and bread for lunch!  -  31 May 2015


    Reaaly tasty. I love hummus and this is a very nice version. I wasn't too fussy about exact measurements. I used 250g cooked chickpeas and 3 carrots and same amount of spice and parsley. Will make again.  -  26 Apr 2015