Roasted Carrot Humous


600g carrots
2 tbsp olive oil
1 tsp cumin seeds
1 garlic bulb
juice of 1 lemon
120ml extra virgin olive oil
400g can of chickpeas, drained and rinsed
Flatbreads , to serve


  1. Heat oven to 200C/180C fan/gas 6.
  2. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves.
  3. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.
  4. Squeeze the garlic cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, the drained and rinsed chickpeas, and some seasoning. Blitz until smooth.
  5. Optional – mix zatar spice mix with olive oil and drizzle over the top.
  6. Serve with flatbreads.


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