Roasted Carrot Hummus

The Happy Pear's Roasted Carrot Hummus recipe makes for a delicious lunchtime staple. Add it to a lunchbox and enjoy with chopped veggies.

From the book

The Happy Pear by
The Happy Pear
Fun, feel-good recipes from The Happy Pear
Inspiring vegetarian and vegan ideas
Irresistible yet wholesome cakes and desserts


This is real good - one of Phil's creations, sweet and savoury and hard to beat. Goes great on top of The Happy Pear's Beetroot Burgers or served as a dip in its own right.

Makes about 600g


400g carrots
½ x 400g tin of chickpeas
1 clove of garlic
4 tbsp olive oil
a pinch of salt and freshly ground black pepper
juice of ½ a lemon
2 tbsp tahini
1 tsp ground cumin

Essential kit

You will need a blender.


Preheat the oven to 200C/400C/gas mark 6. Cut the carrots into bite-size pieces, put them on a baking tray and roast them in the oven for 25 minutes.

Drain the chickpeas and rinse thoroughly. Peel and finely chop the garlic. Put all the ingredients into a blender and blend until smooth, adding a little water if necessary. Check the seasoning and add more salt and pepper if necessary.

See more recipes »

More Recipes by The Happy Pear

See more recipes »

More Carrot Recipes

See more recipes »

More Dip Recipes