Leftover Carrot Hummus


Leftover Carrot Hummus


400g tin of chickpeas 

300g cooked carrots 

2 cloves of garlic 

1/2 of a lemon 

Salt and pepper 

70ml extra virgin olive oil 

1 tsp coriander seeds 

1 tsp cumin seeds 

1 tsp dried chilli flakes 


Place the chickpeas, cooked carrots, garlic, lemon juice and olive oil into a food processor. 

Season with salt and pepper, then blend until smooth. 

Make sure you taste the hummus to make sure it is seasoned correctly to your taste buds. 

Spread the mixture onto a serving plate. 

Heat the olive oil in a non stick frying pan and add the spices. 

It’s important to cook the spices until they start to crackle, that way you know you are getting the full flavour.

When the spiced oil is ready, pour over the hummus and serve with fresh bread for dipping. 

Products Used:

MasterClass Salt or Pepper Mill (17cm) - Black

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Cast Aluminium 26cm Fry Pan

MasterClass Smart Space Space-Saving 5-in-1 Kitchen Tool Set