Caramelised carrot hummus (vegan + gluten-free)


Don’t you just hate it when people take you up on your empty gestures and then you’re left in a shit situation in which you’re required to carry out some sort of physical labour to satisfy them and prevent developing the reputation of being a flop who doesn’t stick to their word?! More often than not, for me this usually revolves around food or drink.


Numerous guests flock in and out of my apartment on a weekend-ly basis and when you’re just planning on chilling in your pyjamas all day and doing fuck all apart from eating and indulging in a binge-watch of some Netflix series, it’s a bit of a pain in the ass! It’s not exactly the visit that’s the inconvenience, it’s more my obligation to always ask if anyone fancies a cup of tea or something to eat and usually the answer is yes, but I just can’t stop myself from asking! It’s in my blood- my grandmother was a feeder, my mother is a feeder and I’ve just followed in their footsteps and it’s too late for me to change.


So anyway, there have been many a day when I have simply not had the ingredients or snacks conveniently sitting in my fridge or cupboard so I have to improvise. This basically means that I work with all the shit I have lying around or growing old and attempt to make it into something edible. Hummus is perfect because it’s a finger food that can be eaten with any old bread or crackers, is super quick to rustle up and usually tastes good enough for guests to eat (I’m not so fussy on those lazy days!).

Yes I like cooking, but come on, it’s not like I have beans soaking overnight conveniently every single day of the week nor a plentiful batch of canned goods sitting in my cupboards, so what do I do with half a can of leftover chickpeas from last night’s dinner which I actually planned on sticking in tonight’s dinner but no longer can because I have others to feed?!


The answer is pretty simple- carrots. Sweet, mushy, absence of strong or offensive tastes, so overall, a winner for most dishes, regardless of whether they’re to be sweet or savoury.  A whole bunch of carrots smothered in some butter and sugar, caramelised in the oven and then either eaten just as they are or mashed into a creamy puree to be dipped into with fingers of some sort.


Serving size:

Serves 4-6


  • 1 can of chickpeas drained
  • 2tbsp tahini
  • 3 carrots
  • 1tsp sugar
  • 2tbsp rapeseed oil
  • 1tbsp olive oil
  • 2 cloves garlic
  • ½ tsp cumin
  • Juice of 1 lemon
  • Salt to taste



  1. Preheat oven to 220C.
  2. Chop carrots into finger-like sticks, place on a baking tray and brush with rapeseed oil and sugar. Bake for 20-25 minutes.
  3. In a food processor, throw in all ingredients and blitz into a creamy but coarse puree.

Serve immediately to your greedy guests with an array of stale breads, crackers and veggie crudites.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.