Warm carrot salad with yoghurt hummus

Salad gets an upgrade with the sweetness of roasted carrots and crispy chickpeas.

Less than 1 hour

Serves 2 (as a main)


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  • 800g-1kg carrots, washed 
  • 1 packet (200g) baby carrots (optional) 
  • 1 can (400g) chickpeas, rinsed and drained 
  • Glug olive oil 
  • 2 Tbsp (30ml) honey (optional) 
  • 2 Tbsp (30ml) lemon juice 
  • 1 tsp (5ml) cumin seeds 
  • 5 sprigs fresh thyme  
  • Salt and milled pepper 
  • 1 packet (100g) crimson leaf salad 
  • ½ packet (50g) raw almonds, roughly chopped and toasted 



  • 1 can (400g) chickpeas 
  • ½ tsp (3ml) ground cumin 
  • 2-3 Tbsp (30-45ml) full cream yoghurt or double-cream plain yoghurt 
  • 2 Tbsp (30ml) olive oil 
  • Salt and milled pepper 
  • Squeeze lemon juice 



  1. Preheat oven to 200°C. 
  2. Halve or quarter large carrots, depending on their size. 
  3. Place carrots, baby carrots (if using) and chickpeas on a baking tray. 
  4. Drizzle with olive oil, honey and lemon juice, sprinkle with cumin seeds and thyme, season and toss to coat. 
  5. Roast for 20-25 minutes, until chickpeas are crispy and carrots start to caramelise. 
  6. Set aside to cool.  
  7. Blitz hummus ingredients using a stick blender or food processor, adding enough yoghurt to create a spreadable mixture. 
  8. Spread hummus on a platter and top with roasted carrots. (You can also dollop hummus on afterwards if you prefer.) 
  9. Top with crimson leaf salad and almonds just before serving.  


Browse more sides and salads recipes here.


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