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California Walnut And Roasted Carrot Hummus

California Walnut And Roasted Carrot Hummus

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Preparation time: 5 minutes Cooking time: 25 minutes

Serves: 4


For the hummus:

  • 200g 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

  • 80g California walnuts, toasted Splash of water

  • Freshly Ground Black 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 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.

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