Carrot Hummus with Sumac
Spice Kitchen - Middle Eastern

Carrot Hummus with Sumac

This recipe offers a delightful twist on the traditional hummus we all know and love.


  • 1 tbsp olive oil for frying
  • 2 carrots, grated
  • 1 tsp cumin seeds
  • 1 x 400g tin chickpeas, drained and rinsed
  • 200ml olive oil
  • 2 garlic cloves, roughly chopped
  • 1 lemon, juice only
  • 1 tbsp tahini
  • 2 tsp sumac, with additional to serve


  1. Add a splash of olive oil in a pan and add the grated carrots and cumin seeds. Cook the carrots on medium heat with the lid on until softened, stirring regularly.
  2. Once the carrots are cooked, allow to cool and then add to a food processor or blender.
  3. Add all of the remaining ingredients, and blend on high speed until you have a smooth paste. You can add a little water to the mix if you feel it needs loosening a little.
  4. Transfer to a bowl and refrigerate until cold.
  5. When you are ready, serve with a drizzle of olive oil and an extra sprinkling of sumac, together with your favourite pitta or vegetable sticks.

Leave a comment

Please note, comments need to be approved before they are published.