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Carrot Hummus with Chili seed Crackers - thelastfoodblog.com

Carrot Hummus with Chilli Seed Crackers

A subtle roast carrot hummus with chilli seeds crackers.
Course snacks
Cuisine Fusion
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 -10
Calories 379kcal



  • 3 medium carrots , (300g) peeled and roughly chopped
  • 3 fat cloves of garlic , skin on
  • ½ tsp smoked paprika + more for serving (optional)
  • 1 tbs olive oil
  • 1 x 400g can of chickpeas , rinsed in cold running water and dried with kitchen paper.
  • 2 tbs tahini
  • 60 ml extra virgin olive oil + more for serving (optional)
  • The juice of half a lemon
  • ½ tsp sea salt
  • 50 ml of water , a little more if needed
  • Pumpkin seeds to serve (optional)


  • 100 g jumbo oats
  • 100 g plain spelt flour
  • 50 g quinoa
  • 50 g sunflower seeds
  • 50 g golden linseed
  • 50 g pumpkin seeds
  • 1 tsp nigella seeds
  • ½ tsp crushed chilli flakes
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 50 ml olive oil
  • 120 ml warm water , more if needed



  • Add the chopped carrots, garlic, smoked paprika and oil to a baking tray and mix well. Roast for about 30 minutes, until the carrots are soft. Set aside to cool a little. Remove the garlic from its skin.
  • Add the carrots, chickpeas, garlic, tahini, salt and lemon juice to a food processor and blend. Add the olive oil and water and blend again until smooth, for about 5 minutes.
  • Scoop the hummus into a serving dish, sprinkle over a little smoked paprika, and a few pumpkin seeds then drizzle over a little extra virgin olive oil if using and serve with the chilli seed crackers.


  • Preheat the oven to 180 degrees C ( I use a fan assisted electric oven, please adjust according to your own oven )
  • Add the quinoa to a frying pan and toast over a medium heat until golden brown, about 5 minutes, then leave to cool slightly.
  • Line a baking tray with parchment paper.
  • Add all the dry ingredients for the crackers into a large mixing bowl and mix well.
  • Add the oil and water and mix well again.
  • Spread the cracker mixture onto the lined baking tray, roll out the mixture until it is quite thin. I did this by adding an extra layer of parchment paper over the mixture then I rolled it out with a mason jar. Remove the paper when done.
  • Using a sharp knife score the cracker mixture into 16 pieces, then bake in the oven for 30 - 35 minutes, turning halfway through. The crackers should be a nice golden colour when done, leave to cool then carefully break into crackers. If they crumble a little don't worry they don't have to be perfect, we're using them for dipping into the hummus.


Serving: 1g | Calories: 379kcal | Carbohydrates: 29.3g | Protein: 9g | Fat: 26.9g | Saturated Fat: 3.6g | Sodium: 43mg | Potassium: 343mg | Fiber: 7.2g | Sugar: 2.6g | Calcium: 60mg | Iron: 3mg