Roasted Carrot Hummus

15 September 2015

This is a great recipe to get some vegetables into your kids. Pack it into school lunches served with some celery sticks or crackers.


  • 600g carrots
  • 1/2 tsp ground cumin
  • 2 tbs coconut oil or other good quality oil
  • 4 cloves of garlic
  • 3 tbs tahini
  • 1 tsp finely grated ginger
  • 3 tbs of lemon juice
  • 4 tbs extra virgin olive oil
  • Salt and pepper to taste

Let’s put it all together!

Preheat oven to 190 degrees. 

Place the carrots in a single layer in a roasting tin and rub oil, coconut oil and salt and pepper into the carrots. 

Bake for 25-30 mins or until carrots are really tender. Allow to cool. 

Place carrots and olive oil into a food processor and process until smooth. 

Add the garlic, tahini, ginger, lemon juice and mix again until smooth. 

Add a little water if too thick. Add extra seasoning if you feel it needs it. 

Store in an airtight container for up to 5 days in the fridge or otherwise freeze half and then defrost when needed.

Written by

Nikki McDonald

Nikki is a Nutritionist at Nourish Nutritional Management and has a Bachelor of Health Science in Nutritional Medicine as well as a Masters in Public Health Nutrition. Nikki is passionate about children’s health and nutrition, and has a special interest in coeliac’s disease, diabetes, allergies and food and behaviour.

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