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Carrot & Coriander Hummus

Take a break from plain hummus and inject some flavour with this easy to make carrot and coriander recipe that you can keep in the fridge for days.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Snack
Cuisine Misc
Servings 4 people
Calories 462 kcal


  • 225 g raw carrots
  • 1 tin of chickpeas
  • 2 cloves garlic
  • 2 tbsp tahini
  • 10 tbsp olive oil
  • a pinch of salt and pepper
  • a handful of fresh coriander
  • 1/2 a lemon (juice only)


  • Peel the carrots and chop into 1 inch chunks. Rub them with 1tbsp olive oil and place in a preheated fan oven at 190°C for 1 hour. Once you've removed them from the oven, allow to cool for 5 minutes while you prepare the other ingredients.
  • Blend all of the other ingredients in a food processor until smooth, adding the carrots to the processor once cooled slightly. Serve with crackers and bread.

Nutrition (per serving)

Calories: 462kcal

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