Roasted Balsamic Carrot Hummus

carrot hummusDairy Free, Vegan

Serves 8


For the Hummus:

  • 1 cup carrots, sliced into 5cm pieces
  • 1 teaspoon extra virgin olive oil, for roasting
  • 1 teaspoon balsamic vinegar, for roasting
  • 1 x400g can of chickpeas, drained and rinsed
  • 1 heaped tablespoon tahini
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt, or more to taste
  • ⅓ cup ice cold water

Optional Garnish:

  • Pine nuts
  • Fresh parsley
  • Olive oil


  1. Preheat the oven to 210° C
  2. Toss carrots in olive oil and balsamic vinegar.
  3. Roast for 30-35 minutes, or until tender.
  4. Once carrots are done roasting, place all the hummus ingredients into a food processor, except for the water.
  5. Blend until ingredients are combined and starting to break down.
  6. Slowly add in the cold water as you continue to blend until smooth.
  7. Serve with homemade pita chips, vegetables, or tortilla chips.