Roasted Carrot Hummus with Turmeric & Bee Pollen



  • 250g (9 oz) organic carrots
  • 1 tablespoon organic cumin seeds
  • Salt and pepper
  • Dash of vegetable oil
  • 400g (14 oz) tin organic chickpeas
  • 2 cloves organic garlic, peeled and crushed
  • 3 tablespoons organic lemon juice
  • 3 tablespoons organic tahini
  • 1 teaspoon organic turmeric
  • 1/2 teaspoon organic paprika
  • 2 teaspoons Roots & Wings Organic Bee Pollen
  • 1 teaspoon organic coriander seeds


Preheat the oven to 180C/365F/Gas 4.

Peel and chop the carrots and put into an ovenproof dish. Drizzle over some oil, season and scatter with the cumin seeds. Roast in the oven for 30-40 minutes until soft. Remove and allow to cool.

Put the carrots with all of the other ingredients except the bee pollen and the coriander seeds into a food processor and blitz adding tablespoons of water to loosen it up. Keep going until all of the ingredients are mixed and the hummus has a lovely coarse texture.

Serve with a sprinkling of coriander seeds and bee pollen.