Riverford Wicked Leeks
Carrot hummus recipe image

Print Carrot hummus

Carrots give traditional hummus a sweet lift in a dip that goes very well with raw veg crudités such as fennel and celery. This is based on a Moroccan recipe and can be made more spicy with the addition of harissa. You could also roast rather than boil the carrots for a more intense, smoky flavour.


  • 5-6 large carrots, cleaned & cut into 2cm chunks
  • 4-5 tbsp tahini (sesame paste)
  • 1 tin chickpeas, drained, or about 100g dried chickpeas, soaked overnight & cooked until tender
  • 1-2 garlic cloves, crushed
  • Juice of 1-2 lemons, to taste
  • 3 tbsp olive oil & 1 tbsp to garnish
  • 1-2 tsp ground cumin, to taste (optional)
  • Paprika or black olives, to garnish (optional)
  • Salt & pepper


  1. Cook the carrots in boiling salted water until soft. Drain and allow to cool. Place in a food processor or blender with the tahini, chickpeas, half the garlic, half the lemon juice and the 3 tablespoons olive oil.
  2. Blend to a paste. Check consistency; you will probably need to add a few tablespoons of water to loosen the hummus to a dipping texture
  3. Blend again. Now taste and keep adding more garlic, lemon juice, cumin and salt and pepper, blending and tasting until it is as you like it.
  4. Serve on a plate garnished with a sprinkle of paprika and/or black olives, and a trickle of olive oil.
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