California Walnut and Roasted Carrot Hummus

Hummus never tasted so good! The combination of smoky roasted carrots and creamy walnuts with zingy lemon will have you keeping a stash of this in the fridge at all times! Enjoy with crudités or toasted bread
Prep Time 30 minutes
Servings 3
Calories 238kcal


For the hummus:

  • 200 g carrots cut into sticks
  • 1 tsp cumin seeds
  • 1 tbsp extra virgin olive oil
  • 1 x 400g tin chickpeas drained
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 80 g California walnuts toasted
  • Splash of water
  • Salt and pepper to taste

To serve:

  • A handful of green olives roughly chopped
  • 2 slices of preserved lemons thinly sliced
  • Small bunch coriander roughly chopped or torn
  • Additional extra virgin olive oil optional


  • Preheat the oven to 180°C.
  • Place the carrots onto a small roasting tray and sprinkle over the cumin and olive oil. Roast in the oven for 25-30 minutes, or until tinged golden.
  • Place the roasted carrots, chickpeas, tahini, lemon juice and 50g of the California walnuts into a food processor and blitz until smooth, adding in a splash of water if you need to loosen the mixture a little. Season to taste with salt and pepper.
  • Spoon the hummus into your chosen container, then top with the olives, preserved lemon slices, coriander and leftover walnuts. Drizzle over some extra olive oil.


Calories: 238kcal | Carbohydrates: 4.9g | Protein: 5g | Fat: 22.2g | Saturated Fat: 2.7g | Fibre: 4.6g | Sugar: 4.5g


Salt: 0.78g.
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