This dish has everything! It is so satisfying, the creamy hummus base, and warm spices of the carrots with crunchy and fresh textures from the toppings.


For Classic Hummus base:
400g Chickpeas/Butterbeans
1 Heaped Teaspoon Tahini
2-3 Tablespoons Olive Oil
Juice of half a lemon
Pinch of Sea Salt
Splash of Water
(you can add a small clove of garlic, but we prefer it without!)

For the Roasted Carrots (side dish, serves 2):
3-4 Carrots cut in half length ways
1-2 Tablespoons Olive Oil
1/2 Teaspoon of Turmeric
1/2 Teaspoon of Chilli Flakes
1/2 Teaspoon of Cumin Seeds
Generous Pinch of Sea Salt
Cracked Black Pepper

Toasted Almond Flakes
Pumpkins Seeds
Pomegranate Seeds


For the Hummus base of the bowl
put the chickpeas, tahini, salt and lemon juice in a blender and pulse, add the olive oil and then I opt for a small amount of olive oil and then get the creamy consistancy by adding small splashes of water, so take your time and keep an eye on your texture but regularly pulsing the blender and scraping down the sides, repeat until satisfied with the creaminess levels! put in the fridge in a covered container until you are ready to assemble your dish.

For Carrots:
add all of your spices to a small bowl and mix.
cut the carrots in half length ways, and rub them in the olive oil, sprinkle on the spices and give them a good coating, then put them in a roasting tin with a little extra olive oil to avoid sticking and roast until your carrots have a little char on them for 40-45minutes at 200’c.

To Serve:
Put your beautiful creamy hummus in your favourite bowl and then smooth around, adding a little drizzle of olive oil, then load on the carrots fresh from the oven and sprinkle with the toppings.