--- title: "What’s cooking today: Roasted carrot & roasted beetroot hummus" description: "For a dinner party last weekend I made a pair of hummus variations involving roasted vegetables: carrots, and beetroot." type: "NewsArticle" publisher: "Daily Maverick" site: "https://www.dailymaverick.co.za" section: "COLOUR & FLAVOUR" author: "Tony Jackman" author_url: "https://www.dailymaverick.co.za/author/tonyjackman/" canonical_url: "https://www.dailymaverick.co.za/article/2021-11-19-whats-cooking-today-roasted-carrot-roasted-beetroot-hummus/" published: "2021-11-19T12:30:17" updated: "2021-11-18T11:27:45" lang: "en-ZA" word_count: 462 --- # What’s cooking today: Roasted carrot & roasted beetroot hummus > For a dinner party last weekend I made a pair of hummus variations involving roasted vegetables: carrots, and beetroot. By Tony Jackman · Published 19 November 2021, 14:30 SAST · Updated 18 November 2021, 13:27 SAST ## Content First make tahini, then use that to make two variations of hummus. *This recipe accompanies [this column](https://www.dailymaverick.co.za/article/2021-11-19-hummus-spreads-its-wings/).* **Tahini** 100g white sesame seeds Olive oil as needed, most likely 4 Tbsp/ 60 ml 1 tsp sesame oil, or a little less, but not more Toast the sesame seeds in a frying pan on a low heat, shaking the pan frequently and tossing to turn the seeds, until the seeds turn a pale golden. Don’t let the pan smoke as it would spoil the seeds, turning them acrid. Grind the seeds, then add 1 Tbsp olive oil while blending, adding more olive oil until you have a nice creamy consistency. Salt very lightly if you like. **Roasted Carrot Hummus** **Ingredients** 1 x 400 g chickpeas, drained and rinsed 450 g carrots 4 large garlic cloves, chopped finely or minced 1 tsp cumin seeds 60 ml/ 4 Tbsp olive oil 60 ml/ 4 Tbsp lemon juice ½ cup/ 120 g tahini 1 or 2 additional Tbsps olive oil for dressing Parsley, or ground cumin, or paprika, for dressing (Or use toasted sesame seeds and/ or toasted pine nuts) Water as required **Method** Note that canned chickpeas are already cooked so you do not need to boil them first. Peel the carrots and roast in a 220℃ oven for 30 minutes with toasted cumin seeds scattered on them. Cool. Blitz them in a food processor until smooth. Whizz the chickpeas with 60 ml olive oil, then stir into the puréed carrots. Add 2 Tbsp water, the lemon juice, the garlic and tahini and continue to blend until completely smooth. If it’s too thick for your liking, add a little more water and blend a bit more. Spoon the carrot hummus onto a presentation plate and draw the round side of a dessert spoon around it three or four times to create a classic swirl. Drizzle a little more olive oil over it so that it collects in the troughs created by your swirling expertise. Garnish it with chopped parsley or a few shakes of paprika or ground cumin, or a combination of any of those. Or toast some pine nuts and scatter them over. **Roasted Beetroot hummus** The same ingredients as for roasted carrot hummus, but with 450 g roasted beetroot instead of the carrots, roasted in the same way.Other than that, follow the recipe as for carrot hummus. **DM/TGIFood** *Tony Jackman is Galliova Food Champion of the Year 2021. His book, foodSTUFF, is now available in the DM Shop.*[*Buy it here*](https://shop.dailymaverick.co.za/product/foodstuff-reflections-and-recipes-from-a-celebrated-foodie/)*.* *SUBSCRIBE: There’s much more from Tony Jackman and his food writing colleagues in his weekly TGIFood newsletter, delivered to your inbox every Saturday.*[*Subscribe here*](https://www.dailymaverick.co.za/tgifood-newsletter-signup/)*. Also visit the*[*TGIFood platform*](https://www.dailymaverick.co.za/section/tgifood/)*, a repository of all of our food writing.*