Fran's Roasted Carrot Hummus


Serves 6

Prep time: 20 mins

Cooking time: 45 mins


  • 4 large Organic Carrots

  • 3 Cloves of Garlic

  • 3 tbsp Olive Oil

  • 2 x 400g tin of well-drained Chickpeas

  • 2 tbsp light Tahini Paste

  • 3 tsp GoldSpice

  • 2 tbsp Lemon Juice


  1. Preheat oven to 200c/180c  fan oven.

  2. Scrub the carrots, no need to peel, top and tail and cut into chunks and place in a roasting tin.

  3. Sprinkle with 2 teaspoons of GoldSpice, sea salt and freshly ground black pepper, drizzle with 2 tablespoons of olive oil, give carrots a good mix, so evenly coated with Spice and oil.

  4. Put a little oil over the garlic too and then loosely wrap in foil.

  5. Place in the tin with the carrots but remove after about 15 minutes of cooking, pop back into oven if not soft.

  6. Once cooled squeeze the garlic into a blender.

  7. Cook carrots for approximately 45 minutes and then add to the garlic with the chickpeas, tahini, ½ teaspoon GoldSpice & lemon juice, whizz with the remaining oil, check for seasoning.

  8. Serve sprinkled with ½ teaspoon of GoldSpice and a swirl of extra virgin olive oil.


Courtesy of @francesca_lucantoni

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