Roast Carrot and Sundried Tomato Hummus (serves 6)

Roast Carrot and Sundried Tomato Hummus by The Fat Foodie

Roast Carrot and Sundried Tomato Hummus by The Fat Foodie

I’ve been enjoying reading and cooking from Ella Mills’ new cookbook Deliciously Ella With Friends and I quite fancied making her roast carrot hummus. I’ve made The Happy Pear’s roast carrot hummus before and really enjoyed it, but I thought it’d be good to try a different recipe for a change.

I followed Ella’s recipe up to the point of blending all of the ingredients together in the food processor, but I baulked when I reached the point at which she asked for the addition of 10 tbsps of olive oil. That’s a lot of oil! And a lot of people can find that too much olive oil can have an, ahem, ‘loosening’ effect on the body, if you know what I mean…

The lads from The Happy Pear don’t use any oil in their hummus recipes so I thought I’d follow suit and adapt Ella’s recipe so that it had a lot less fat in it, using sundried tomatoes and a bit of their oil from the jar instead of copious amounts of olive oil.

The roast carrot and sundried tomato hummus turned out really nice with a good, sweet, mellow flavour from the roasted carrots and a lovely fresh tang from the sundried tomatoes. I had it in a gluten-free Mediterranean herb wrap with some grated dairy-free cheese and salad and it was delicious.

This makes around 600g of hummus in total, but it freezes very well so I portioned mine up into fifteen 40g low FODMAP portions in small tupperware containers so I can take it out of the freezer as and when I need it. I think 40g of hummus would give you a very generous portion and it’ll certainly work very nicely for some iron and nutrient-rich packed lunches to take to work over the next month.


3 large carrots (400g worth)

1 tbsp of olive oil

1 & 1/2 tsps. of paprika

A pinch of salt

1 tsp of asafoetida powder

40g sundried tomatoes (and 1 tbsp of the oil from the jar)

240g of tinned chickpeas (drained and well rinsed)

3 tbsps. tahini

The juice of 2 or 3 lemons (depending on how sharp you want it)

1 tsp ground cumin


Preheat the oven to 180C/160C Fan/350F/Gas mark 4.

Cut your carrots into coins about an inch thick and place on a baking tray. Coat the carrot pieces in 1 tbsp of olive oil and a pinch of salt and roast for about 20 mins until the carrots are soft.

Remove from the oven and leave to cool.

Place all of your ingredients in a food processor and blitz. I quite like my hummus to have a bit of texture, but if you prefer yours smooth just keep the food processor running until it’s very smooth.

I added a bit of fresh coriander to my hummus, but you can leave it out if you prefer.

Serve in sandwiches, with fajitas, chilli or with crisp baked tortillas.


Roast Carrot and Sundried Tomato Hummus by The Fat Foodie

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