Servings: 1Â | Â Prep time: 15 min |Â Â Cooking time: 30 min
This Spiced Carrot Hummus is packed with hormone-loving nutrients.Â
The carrots provide beta-carotene to support hormone production, while the chickpeas offer fibre and plant protein to help balance blood sugar and support healthy oestrogen clearance.
Tahini and olive oil provide essential fats needed for hormone health, and the fibre-rich ingredients support gut health and regular elimination, both important for maintaining hormonal balance.
Ingredients:
- 400 g carrots, peeled and chopped
- 1 tbsp olive oil (for roasting)
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- 1 can (400 g) chickpeas, drained and rinsed
- 2 tbsp tahini (alternatively nut butter)
- 1–2 cloves garlic
- Juice of 1 lemon
- 2–4 tbsp cold water (to loosen)
- 2 tbsp olive oil (for blending)
- Salt, to taste
Method:
- Roast the carrots
Preheat oven to 200°C.
Toss the carrots with 1 tbsp olive oil, cumin, coriander, smoked paprika, and a pinch of salt.
Roast for 25–30 minutes until soft and slightly caramelised. - Blend
Add the roasted carrots to a food processor with chickpeas, tahini, garlic, lemon juice, and olive oil. - Adjust consistency
Blend until smooth, adding cold water a little at a time until you reach your desired consistency. - Season
Taste and adjust salt, lemon juice, or spices as needed.
To serve:
Spoon into a bowl, drizzle with olive oil, and optionally top with:
- Toasted seeds or nuts
- Fresh herbs (like parsley or coriander)
- A sprinkle of extra smoked paprika
Notes:
- For extra warmth, add a pinch of chili flakes or fresh chili.
- For a sweeter profile, a drizzle of honey works beautifully.
- Best served with warm flatbread, crackers, or raw vegetables.
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Rozanne Nell is a qualified chef and recipe developer with a passion for food, nutrition, and helping others build healthy relationships with eating. She completed her Culinary Arts degree at Prue Leith Chef’s Academy, graduating top of her class and earning the prestigious Chef of the Year award.
Following her studies, Rozanne gained valuable fine-dining experience at the renowned Jordan Wine Estate, where she worked in the estate’s restaurant and further refined her culinary skills. Throughout her career, she has collaborated with a variety of companies on recipe development projects, creating practical, nutritious, and enjoyable recipes for diverse audiences.
Today, Rozanne works as a kinderkineticist while continuing her recipe development work on a part-time basis. Drawing on her culinary expertise and understanding of nutrition, she is passionate about helping people better understand how to nourish their bodies through balanced, approachable, and delicious food.
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