Roasted Carrot, Turmeric and Ginger Hummus

The fibre in carrots can help to keep your blood sugar levels under control, so why not make a big batch of hummus with them! This roasted carrot humm...The fibre in carrots can help to keep your blood sugar levels under control, so why not make a big batch of hummus with them! This roasted carrot hummus is sweet from the veg and gently spiced with cumin and antioxidant packed ginger so we like serving this with fresh, crunchy crudité to make it a perfect side dish or snack. Read more The fibre in carrots can help to keep your blood sugar levels under control, so why not make a big batch of hummus with them! This roasted carrot hummus is sweet from the veg and gently spiced with cumin and antioxidant packed ginger so we like serving this with fresh, crunchy crudité to make it a perfect side dish or snack. The fibre in carrots can help to keep your blood sugar levels under control, so why not make a big batch of hummus with them! This roasted carrot hummus is sweet from the veg and gently spiced with cumin and antioxidant packed ginger so we like serving this with fresh, crunchy crudité to make it a perfect side dish or snack.

Prep time
5 mins
Cook time
40 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Contains
Nuts
Why is this healthy?
Plant
points

NUTRITION PER SERVING (Read more)

6g
Protein
192kcal
Calories
12g
Total Fat
16g
Carbs
8g
Sugars
8g
Fibre
124mg
Calcium
10%
 
3mg
Iron
17%
 
67mg
Magnesium
16%
 
398mg
Potassium
8%
 
33mg
Sodium
1%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
1.8mg
Vitamin E
12%
 
34mcg
Vitamin B9
9%
 
1966mcg
Vitamin A
218%
 
6mg
Vitamin C
7%
 
1.2mg
Zinc
11%
 
12mcg
Vitamin K
10%
 
0.3mg
Copper
33%
 
0mg
Vitamin B2
0%
1mg
Vitamin B3
6%
 
0.3mg
Vitamin B6
18%
 
151mg
Phosphorus
12%
 
Protein: 6g; Calories: 192kcal; Total Fat: 12g; Carbs: 16g; Sugars: 8g; Fibre: 8g; Calcium: 124mg (10%); Iron: 3mg (17%); Magnesium: 67mg (16%); Potassium: 398mg (8%); Sodium: 33mg (1%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 1.8mg (12%); Vitamin B9: 34mcg (9%); Vitamin A: 1966mcg (218%); Vitamin C: 6mg (7%); Zinc: 1.2mg (11%); Vitamin K: 12mcg (10%); Copper: 0.3mg (33%); Vitamin B2: 0mg (0%); Vitamin B3: 1mg (6%); Vitamin B6: 0.3mg (18%); Phosphorus: 151mg (12%)
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Why is this healthy?
Plant
points
Contains
Nuts

Ingredients

Serves 6
carrot
Swaps: beetroot, parsnip
finely diced
tahini
roughly chopped
water
iced
chives
Swaps: coriander, mint, parsley
finely chopped
chickpeas (can)
drained
juiced
garlic cloves
peeled Use the fattest cloves of garlic you have (if they are small, use more!)
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Method

1

Gather your ingredients and preheat the oven to 200°C or 180°C fan.

2

Add the carrots to a baking tray and drizzle with olive oil then scatter with cumin seeds before mixing. Season with salt, pepper and turmeric, then roast for 40 minutes until tender. Once cooked, remove from the oven and cool.

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