Conga Foods

Carrot Hummus with Extra Virgin Olive Oil Crispbread


  • 1kg bag carrots, roughly chopped
  • ½ cup (125ml) Squeaky Gate Extra Virgin Olive Oil
  • 2 tsp ground cumin
  • Sea salt to taste
  • 1 x 400g can chickpeas, drained
  • 2 tbsp tahini paste
  • 1 large clove garlic, peeled
  • 3 tbsp lemon juice
  • 1 tsp ground sumac to garnish
  • ¼ cup round mint leaves, picked to garnish

EVOO Crispbreads

  • 250g plain flour
  • 1 tsp bi-carb soda
  • Sea salt to taste
  • 75ml Squeaky Gate Extra Virgin Olive Oil, plus extra for brushing
  • ½ cup (125ml) water
  • 2 tbsp white sesame seeds


Recipe by – Courtney Roulston

Pre heat the oven to 180 degrees C. Toss the carrots in 25ml of the oil, ground cumin and a pinch of sea salt. Place the carrots onto an oven tray with ½ cup water. Place in the oven and roast for 40 minutes, or until soft and cooked through.

Stir together the flour, bi-carb soda and salt in a bowl and make a well in the centre. Pour in the oil and water gradually as you stir with a wooden spoon until a dough forms. Tip out onto a lightly floured bench and knead 5 or 6 times to bring together, but don’t over work it. Divide the dough into 3-4 pieces and using a rolling pin, roll out into a rustic oval shape, about 1-2mm thick. Repeat with the remaining dough and place onto a large lined oven tray. Brush with a little extra virgin olive oil and sprinkle over sesame seeds. Bake for 10-12 minutes, or until golden and crisp.

To make the humus, place the roast carrots, chickpeas, tahini, garlic, lemon and a pinch of salt into a blender. Blitz until smooth and vibrant orange, adding a little extra virgin olive oil or water if the mixture needs loosening.

Spoon the hummus into a serving bowl and garnish with a drizzle of extra virgin olive oil, ground sumac and mint leaves. Serve the hummus with crispbreads on the side.

Serves – 4 as a snack

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