Carrot Hummus with EVOO Crispbread

A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 15 minutes
Cooking time 40 minutes


1kg bag Carrots, roughly chopped
½ cup (125ml) Squeaky Gate Extra Virgin Olive Oil
2 teaspoons ground cumin
Sea salt to taste
1 x 400g can Chickpeas, drained
2 tablespoons tahini paste
1 large clove garlic, peeled
3 tablespoons lemon juice
1 teaspoon ground sumac to garnish
¼ cup round mint leaves, picked to garnish

EVOO Crispbreads:
250g Plain flour
1 teaspoon bi-carb soda
Sea salt to taste
75ml Squeaky Gate Extra Virgin Olive Oil, plus extra for brushing
½ cup (125ml) water
2 tablespoons white sesame seeds


Pre heat the oven to 180 degrees C. Toss the carrots in 25ml of the oil, ground cumin and a pinch of sea salt. Place the carrots onto an oven tray with ½ cup water. Place in the oven and roast for 40 minutes, or until soft and cooked through.

Stir together the flour, bi-carb soda and salt in a bowl and make a well in the centre. Pour in the oil and water gradually as you stir with a wooden spoon until a dough forms. Tip out onto a lightly floured bench and knead 5 or 6 times to bring together, but don’t over work it. Divide the dough into 3-4 pieces and using a rolling pin, roll out into a rustic oval shape, about 1-2mm thick. Repeat with the remaining dough and place onto a large lined oven tray. Brush with a little
extra virgin olive oil and sprinkle over sesame seeds. Bake for 10-12 minutes, or until golden and crisp.

To make the humus, place the roast carrots, chickpeas, tahini, garlic, lemon and a pinch of salt into a blender. Blitz until smooth and vibrant orange, adding a little extra virgin olive oil or water if the mixture needs loosening.

Spoon the hummus into a serving bowl and garnish with a drizzle of extra virgin olive oil, ground sumac and mint leaves. Serve the hummus with crispbreads on the side.


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