Carrot and Hummus Dip

8 December 2016

Step by Step instructions

Prep time 20 minutes
Cooking time 40 minutes
Serves 6


Your favourite Kurrajong Kitchen Lavosh
500g carrots, peeled & sliced
4 cloves garlic, skin on
¼ cup extra virgin olive oil, plus extra to serve
1 tsp cumin seeds
Sea salt & cracked pepper
1 x 400g can chickpeas, rinsed and drained
2 tbsp tahini
Juice of 1 lemon
Chopped peeled pistachios
Micro herbs


  1. Preheat oven to 180°c fan forced. Line a tray with baking paper.
  2. Place carrots and garlic onto prepared tray and drizzle with half the olive oil, cumin seeds, sea salt and cracked pepper. Roast for 35-40mins till carrots are tender, turn once after 25mins and remove the garlic and set aside.
  3. In a bowl of a food processor add roasted carrots.
  4. Squeeze garlic from skins add to carrots.
  5. Process in short bursts till very smooth, add chickpeas, tahini, lemon juice and 2 tbsp of water if too thick, process till smooth.
  6. Spoon  into a serving  bowl and sprinkle with pistachios and micro herbs.
  7. Serve with your favourite Kurrajong Kitchen Lavosh

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