Roasted carrot & smoked paprika hummus recipe

I picked up some big, bright orange carrots at the farm shop that were too tempting to leave behind. Their bright orange colour is a lovely reminder that eating the rainbow isn’t just about making our plates look pretty; those vibrant colours tell us they’re packed with nutrients. Carrots are rich in beta-carotene, which supports our eyes, skin, and immune system, while their fibre is wonderful for our digestive health. I decided to experiment with them and make a roasted carrot hummus. Roasting the carrots first brings out their natural sweetness, then blending them with chickpeas, tahini, garlic, lemon, and olive oil. It’s creamy, comforting and full of flavour. I love serving it with crisp vegetable sticks or adding a generous spoonful alongside salads for a satisfying lunch.

Ingredients

2 medium carrots, peeled and chopped

Extra virgin olive oil, plus a little extra for serving

1 teaspoon smoked paprika

1 x 400g tin chickpeas, drained and rinsed

2 tablespoons tahini

1 garlic clove

Juice of 1 lemon

½ teaspoon ground cumin

1/2 teaspoon cumin seeds

2–4 tablespoons cold water, as needed

Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Toss the carrots with the olive oil and smoked paprika, season with a little salt and pepper, and roast for 30–35 minutes until tender and lightly caramelised.

Allow the carrots to cool slightly, then add them to a food processor along with the chickpeas, tahini, garlic, lemon juice and cumin. Blend until smooth, adding the cold water a tablespoon at a time until you reach your preferred consistency.

Taste and adjust the seasoning with a little more lemon juice, salt or smoked paprika if needed. Transfer to a serving bowl, drizzle with olive oil and finish with a sprinkle of smoked paprika, fresh herbs and cumin seeds if you like.