Cumin & honeyed carrot houmous

Cumin & honeyed carrot houmous

Ed Smith's homemade houmous is always pleasing. Sunflower seeds and roast carrots add flavour and texture to this version. 

5 out of 5 stars(2) Rate this recipe
VegetarianHealthyLow in saturated fat
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 650g pack Waitrose Duchy Organic Carrots, peeled
  • 4 tbsp extra virgin olive oil
  • ½ tbsp ground cumin, plus 1/2 tsp
  • 2 tbsp clear honey
  • 400g can chickpeas, drained (liquid reserved)
  • 1 clove/s garlic, peeled
  • 80g tahini
  • ½ tsp sea salt flakes, plus a pinch
  • 1 lemon, juice
  • 2 tbsp sunflower seeds
  • ½ tsp paprika, plus extra to serve
  • Toasted sourdough, focaccia or pitta, to serve


  1. Preheat the oven to 220°C, gas mark ­. Keep the carrots whole unless thicker than your thumb, in which case halve lengthways. Spread out in a roasting tin, toss with 2 tbsp oil and ½ tbsp cumin, then roast for 25 minutes. Shuffe the tin and transfer ½ of the carrots to a chopping board; set aside. Drizzle the honey over the remainder and add 80g chickpeas to the tin. Roast for10-15 minutes until the carrots are singed.

  2. Meanwhile, transfer the remaining chickpeas and the chickpea liquid to a saucepan with the garlic. Roughly chop the partly cooked carrots, then add to the pan and simmer gently for 10 minutes (top up with water to cover if necessary). Use a slotted spoon to transfer the chickpeas and carrots to a blender. Add 125ml cooking liquid (or water if necessary), plus the tahini and ½ tsp salt; blend until smooth. Stir in the lemon juice, then put the houmous in a serving bowl, making an indent in the middle.

  3. Toast the seeds in a dry pan with ½ tsp paprika, ½ tsp cumin and a pinch of sea salt. Pile the roasted carrots and chickpeas onto the houmous. Spoon the seeds on top, drizzle over the remaining 2 tbsp oil and add a pinch of paprika. Serve with the bread.


Typical values per serving (including 50g sourdough) when made using specific products in recipe


2,509kJ/ 601kcals



Saturated Fat












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