Roasted carrot hummus + carrot-top pesto
Roasted carrot hummus
  • 3 large carrots, peeled and roughly chopped
  • 1 cup cooked (or canned) white beans or chickpeas
  • ¼ cup olive oil
  • 2 Tbsp fresh lemon juice
  • 1 garlic clove, peeled crushed
  • 2 tsp salt
  • 1 tsp ground cumin
  • Water, to thin
Carrot-top pesto
  • 1 bunch carrot-tops (greens), washed and roughly chopped
  • ½ cup loosely packed coriander (cilantro) leaves
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp grated Parmesan cheese (or nutritional yeast to make vegan)
  • 1 garlic clove, peeled and crushed
  • 2 heaped Tbsp roughly chopped cashews
  • ½ cup olive oil
  • Salt to taste
  1. Preheat over to 210 C || 410 F
  2. Add carrots to a lined tray and bake 25 - 30 minutes or until golden and cooked through. Remove and allow to cool completely.
  3. Once cooled, add all ingredients to a food processor and pulse until well combined, stopping to scrape down the sides as needed. If the hummus is too thick here, add some water or extra olive oil a tablespoon at a time until the desired consistency is gained.
  4. Taste the hummus and add a little extra salt if needed.
  5. To make the pesto, add all the ingredients except for the olive oil and pulse until all ingredients are finely chopped. Pour in the olive oil and pulse a few times - careful not to over-process here.
  6. Taste and add more salt accordingly.
  7. To serve, arrange the hummus on a plate or bowl, and spoon the pesto over the top.
Recipe by to her core at