Carrot & cumin hummus with swirled harissa

A spicy rose harissa swirl makes this hummus a little bit special. It's vegan, gluten free and totally irresistible

  • Prep:5 mins
    Cook:40 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 239
  • fat 19g
  • saturates 3g
  • carbs 11g
  • sugars 6g
  • fibre 5g
  • protein 3g
  • salt 0.1g


  • 600g carrots
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 garlic bulb
  • juice of 1 lemon
  • 120ml extra virgin olive oil
  • can of chickpeas
  • rose harissa
  • flatbreads, to serve


  1. Heat oven to 200C/180C fan/gas 6. Cut 600g carrots into chunks and toss with 2 tbsp olive oil, 1 tsp cumin seeds and a garlic bulb, broken into cloves. Spread onto a baking tray and roast in the oven for 40 mins or until caramelised.

  2. Squeeze the cloves out of their skins and tip into a food processor with the carrots, juice of 1 lemon, 120ml extra virgin olive oil, a can of chickpeas, drained and rinsed, and some seasoning. Blitz until smooth. Swirl through some spicy rose harissa. Serve with flatbreads.

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