This roasted carrot hummus is vibrant and full of flavour. Sweet roasted carrots are blended with chickpeas and tahini to create a creamy dip.
Creamy, vibrant, and packed with flavour, this roasted carrot hummus is a fresh twist on the classic dip.
Sweet, caramelised carrots are roasted until tender, then blended with chickpeas, tahini, lemon juice, garlic, and warm spices like cumin and paprika to create a smooth spread that’s creamy and delicious.
Roasting brings out the natural sweetness of the carrots, giving the hummus a rich depth of flavour that pairs perfectly with pita chips, fresh veggies, or as a hearty sandwich spread.
It’s simple to make, beautifully colourful, and guaranteed to be a standout at any gathering!
Like our Caramelized Onion Hummus , Chestnut Hummus , Black Chickpea Hummus and Roasted Red Pepper Hummus , this recipe puts a fresh spin on tradition, offering a unique option for snacking, spreading, or sharing!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Carrots – peeled and cut into cubes.
Cooked chickpeas – I followed my Instant pot chickpeas recipe but you can use tinned.
Tahini
Garlic – fresh is better.
Olive oil
Lemon juice
Salt and black pepper
Serving Suggestion
Carrot hummus is perfect for dipping pita chips or crudites. Sometimes I like to have it as a afternoon snack with these Scottish Oatcakes .
Spread in wraps and roasted vegetable sandwiches. I love it in this falafel sandwich .
Storage
Store hummus in an airtight container and keep refrigerated for up to 3 days.
You can freeze hummus for up to 3 months. Allow to thaw at room temperature.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Roasted Carrot Hummus
Equipment
- oven
- Baking tray
- Blender
Ingredients
Roasted carrots
- 2 cup carrots peeled and cubed
- ½ teaspoon turmeric powder optional
- 1 teaspoon paprika or cayenne pepper
- salt if you’re using canned chickpeas, use less
- 1 teaspoon cumin powder
- 2 teaspoons olive oil
Hummus
- 2 cup boiled chickpeas
- 5 cloves garlic
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
- 2 tablespoon tahini
- 4 tbsp lemon juice
- ¼ cup ice
Topping
- 3-4 tablespoon coriander
- 2 tablespoon extra virgin olive oil
Instructions
- Heat oven to gas mark 4 or 180C/356F.
- In a roasting tin, mix carrots, spices, salt and oil.
- Roast the carrots for 35-40 minutes or until tender.
- Remove the carrots from the oven and allow to cool for 10-12 minutes at room temperature.
- In a blender jug add all the other ingredients with the roasted carrots. Add ice for a light, whipped hummus.
- Blend until you achieve your desired consistency.
- Serve in a serving dish with a thin layer of extra virgin olive oil on top, sesame seeds and paprika and garnish with fresh coriander leaves.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in June 2013.
Roasted Carrot Hummus
Equipment
- oven
- Baking tray
- Blender
Ingredients
Roasted carrots
- 2 cup carrots peeled and cubed
- ½ teaspoon turmeric powder optional
- 1 teaspoon paprika or cayenne pepper
- salt if you’re using canned chickpeas, use less
- 1 teaspoon cumin powder
- 2 teaspoons olive oil
Hummus
- 2 cup boiled chickpeas
- 5 cloves garlic
- ½ teaspoon black pepper
- ¼ cup extra virgin olive oil
- 2 tablespoon tahini
- 4 tbsp lemon juice
- ¼ cup ice
Topping
- 3-4 tablespoon coriander
- 2 tablespoon extra virgin olive oil
Instructions
- Heat oven to gas mark 4 or 180C/356F.
- In a roasting tin, mix carrots, spices, salt and oil.
- Roast the carrots for 35-40 minutes or until tender.
- Remove the carrots from the oven and allow to cool for 10-12 minutes at room temperature.
- In a blender jug add all the other ingredients with the roasted carrots. Add ice for a light, whipped hummus.
- Blend until you achieve your desired consistency.
- Serve in a serving dish with a thin layer of extra virgin olive oil on top, sesame seeds and paprika and garnish with fresh coriander leaves.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Makhandi Halwa is a unique Indian dessert made with semolina, ghee and sugar. The special cooking technique leads to an irresistibly deep caramel flavour.
Makhandi halwa recipe from North West of Punjab, now in Pakistan. It can be served on special occasions, Indian festivities or Eid.
The ingredients for this may be the same as sooji halwa but don’t let that fool you! The taste and the texture of this halwa is entirely different.
Ghee and sugar are heated together until the sugar caramelises then semolina pre-soaked in milk is immediately added.
As the semolina cooks, it becomes fluffy and transforms into a beautiful red-brown colour.
For more Indian sweets with caramel flavours, try my Caramel Badam and Malai Peda or Caramel Lassi .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Semolina – you will need coarse semolina for this recipe. Fine semolina will make your halwa sticky.
Milk – I used full fat milk.
Ghee – I use homemade ghee made from unsalted butter but you can use store-bought.
Sugar – you will need white granulated sugar
Cardamom powder – for flavour
Hayley’s Tips
- Use ghee generously in this recipe as this adds to the flavour.
- As soon as the sugar appears to change in colour, reduce or turn off the heat and immediately add in the soaked semolina. If you delay, the sugar will very quickly burn and become bitter.
- This halwa is best served warm.
Storage
Store makhandi halwa in an airtight container and keep refrigerated for up to 3 days. Reheat before serving so the ghee is melted.
You can also freeze this halwa for up to 1 month.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Makhandi Halwa
Equipment
- Frying pan kadai
Ingredients
- 170 grams coarse semolina or 1 cup
- 500 millilitres whole milk or 2 cups
- 150 grams ghee
- 200 grams sugar
- pinch cardamom powder
- 3 tablespoon almond and pistachio slivers
- 1 tablespoon dried rose petals optional
Instructions
- In a bowl add semolina and milk, mix together and leave it aside for about two hours.
- Heat ghee in a kadai or heavy bottom pan, and add sugar and cardamom powder.
- Mix it very slowly, and let the sugar melt.
- Once the sugar melted you’ll see caramel brown colour syrup, don’t let the sugar burn otherwise halwa will taste bitter.
- Now carefully add the semolina mixture, and keep mixing the mixture.
- Cook this halwa mixture around 6-8 minutes on low heat.
- As the halwa cooks it will slowly go brown.
- These are the signs you are cooking the halwa in the correct method.
- The ghee will separate from the halwa mixture, turn off the heat.
- Serve in a serving bowl and garnish it with almond and pistachio slivers.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2018.
