Roasted Carrot 'Hummus'

Roasted Carrot 'Hummus'

  • Serves: Makes 2 cups
  • Prep Time: 00:10
  • Cooking Time: 00:30
  • * Plus soaking time

The way these wonderful flavours come together in this dip has made it a family favourite. I've soaked cashews to use in place of chickpeas in my paleo version of 'hummus'. Serve with Rosemary & Seed Crackers (recipe here) and vegetable sticks.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 cup cashews, soaked in hot water with 1/4 tsp sea salt
  • 375g carrot(s), cut into small pieces
  • 4 Tbsp olive oil, divided
  • 3 Tbsp tahini (hulled), or sunflower butter
  • 1/4 cup lemon juice
  • 1/4 cup fresh coriander, leaves
  • 1 1/2 tsp garlic, minced
  • 1 tsp cumin
  • 1/2 tsp smoked paprika, or to taste plus extra to sprinkle on top
  • 1/2 tsp sea salt, or to taste


Soak the cashews in a bowl of hot water with 1/4 teaspoon of sea salt for 1 hour. Drain off the soaking water and rinse the cashews well with filtered water.

Meanwhile, preheat oven to 180c (fan-forced) and prepare the carrots.

Toss the cut carrot in 1 tablespoon of oil and spread out on a baking tray. Bake for 30 minutes, stirring occasionally, or until carrots are tender and brown (roasting gives more flavour but if you have leftover steamed carrots that works too).

Add the drained cashews, remaining olive oil, tahini, lemon juice, coriander, garlic, cumin, smoked paprika, salt and carrot to a blender. Use the tamper stick to push the ingredients onto the blades to help with blending. Stop after 10 seconds and scrape down the sides of the jug, continue blending until well combined and you have reached your desired texture. Add extra olive oil if you prefer a very soft texture (depending on your machine you may need to stop several times and scrap down the sides of the blender jug).

Transfer the hummus to a serving bowl, roughly smooth the top. Drizzling with a circle of olive oil and sprinkle with a little smoked paprika. Garnish with a few chopped coriander leaves. (If making ahead, store covered in the fridge and add the toppings just before serving.)

Serve with Rosemary & Seed Crackers and assorted vegetable sticks.


Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.


This crunchy orange root vegetable is rich in beta-carotene, which is converted into vitamin A in the liver. They are good for the eyes and improve night vision. You get vitamin A and a host of other powerful health benefits from carrots, including cancer prevention, helps prevent infections and heart disease, protects teeth and gums and promotes healthier skin.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

tahini (hulled)

This is a smooth and creamy paste made from ground sesame seeds. I like to use tahini in dips and salad dressings. Purchase an organic brand and store in the fridge after opening. Sesame seeds are a good source of copper, manganese, magnesium and calcium.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.


Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.


Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).


Cumin is a medium - hot spice which blends well in curries and is the main spice in the Middle Eastern dip, hummus. It is being studied for potential anti-oxidant and anticancer effects.

smoked paprika

Paprika is a relative of the chili pepper. Smoked paprika is used to add a sweet mildly spicy flavour to dishes and it adds a warm natural colour. Use organic smoked paprika, my favourite brands are Simply Organic or Frontier (I purchase online at iherb).

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.