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Carrot lentil hummus with pita.

Carrot Lentil Hummus

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  • Author: Betty
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 cups 1x


Units Scale
  • 4 cups carrots, peeled and cut into 2-inch pieces
  • 1 Tbsp olive oil
  • 1/2 cup red lentils
  • 2/3 cup tahini
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 cup fresh cilantro
  • 2 cloves garlic (about 2 tsp minced)
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Garnishes: 1/4 cup toasted walnut pieces, chopped cilantro


  1. Preheat the oven to 400F/204C. Lightly grease a rimmed baking sheet or line with parchment. Toss the carrots with 1 tablespoon oil and dump on the prepared baking sheet. Roast for 30 minutes until tender. Pieces should be easily pierced with a fork.
  2. While the carrots roast, bring 2-ish cups of water to boil in a saucepan. Add the rinsed lentils, reduce the heat to a medium simmer, and cook uncovered for 15 minutes or until tender. Drain excess water using a fine mesh strainer.
  3. Dump the roasted carrots, cooked lentils, and all the remaining ingredients (except garnishes) into a blender or food processor. Blitz for a minute or two until everything is smooth. Taste and adjust seasonings. Add a little water if you want a looser consistency.
  4. Scrape the hummus into a bowl or onto a serving platter. Garnish with toasted walnuts, cilantro, and a drizzle of olive oil. Store any leftovers covered in the fridge for up to one week.