Moroccan Roasted Carrot Hummus

November 28, 2020 1 min read

Serves 4-6


  • 1 x fiid Hearty Moroccan Chickpea Tagine
  • 8-10 baby Carrots (or 4-6 large)
  • 1 tin of Chickpeas
  • 2 tbsp Olive oil
  • 2 tbsp Tahini
  • 1 x Garlic Clove
  • 1 x Lemon
  • 1tsp Cumin
  • Mint leaves, to garnish


  1. Preheat your oven to 180C.
  2. Drain and rinse your tin of chickpeas, then place half your chickpeas in the blender and the other half on a roasting tin.
  3. Add your carrots to the roasting tin along with the chickpeas, if they are small carrots you can keep whole, for larger carrots peel then cut into 1 inch cubes.
  4. Drizzle with 1 tbs of olive oil, add 1 tsp of cumin and season with salt & pepper.
  5. Pop into the oven for 30-40mins, until your chickpeas are golden and your carrots are cooked through.
  6. Give a little shake halfway through to ensure they are cooked evenly.
  7. Once cooked, add ½ the roasted carrots to the blender along with ½ the tin of chickpeas you added earlier.
  8. Add in 1 peeled garlic clove, 2 tbs of tahini, the juice from one lemon and your fiid Hearty Moroccan Chickpea Tagine.
  9. Season with salt & pepper and then blend to combine.
  10. Place on a serving plate, scattering the roasted chickpeas, carrots and some mint leaves on top, drizzle with olive oil and serve.