Carrot Hummus w. Crispy Sage & Hazelnuts

Carrot Hummus with Crispy Sage & Hazelnuts⎜The Botanical Kitchen
Carrot Hummus with Crispy Sage & Hazelnuts⎜The Botanical Kitchen
Carrot Hummus with Crispy Sage & Hazelnuts⎜The Botanical Kitchen
Carrot Hummus with Crispy Sage & Hazelnuts⎜The Botanical Kitchen

I adore toast; indeed I think it might just be my favourite food. It's a plate indiscriminate of morning, noon or night and it is preparation can be pure simplicity or lavish excess. It's made for childhood memories, midnight homecomings, sleeping through your alarm and weekend brunches; is there anything more versatile or familiar to our tables. Weekdays see a rotation of smashed avocado and almond butter in our household though weekends are grounds for the imagination. Roasted carrot hummus with crispy sage and hazelnuts combines all the best flavours; it's sweet, earthy, buttery and salty; made for winter mornings in sunlit corners if you ask me.


2 large carrots

200g / 1 cup of soaked and cooked chickpeas or tinned chickpeas

1 tsp sea salt

120ml / 1/2 cup of tahini

Juice of a lemon

3 tbsp of olive oil

1/2 tsp of ground cumin

1 tbsp of maple syrup (optional; to bring out sweetness in the carrots)

Preheat the oven to 200 celsius degrees. Wash and halve the carrots lengthwise before brushing them with a tablespoon of olive oil and roasting for 25 - 30 minutes or until slightly browned. 

Once cooled slightly, combine the carrots with all the remaining ingredients in a high speed blender and pulse until smooth. Store in the refrigerator in a sealed glass jar for up to a week.


A bunch of fresh sage, stems discarded

50g / 1/2 cup of skinned hazelnuts, toasted

100g of butter

1/4 cup of maple syrup

1 tsp of sea salt

Melt the butter on a skillet over medium heat until browned and slightly foamy. Spread the sage leaves evenly through and wilt for several minutes on each side before setting aside on paper towel. The leaves will crisp even more while they cool. 

Keep the browned butter over a medium heat and combine with the maple syrup and sea salt. As the mixture begins to caramelise fold through the hazelnuts and brown for another couple of minutes then spread them out to cool. Roughly chop and combine with the sage leaves then serve immediately over the carrot hummus. The hazelnuts will keep for up to a week in a sealed glass jar though the sage leaves are best eaten right away.


Carrots; early summer through late winter.


also COMPLEMENTARy to serve with

Smashed avocado, goats cheese, baby spinach, toasted sunflower seeds or as an accompaniment to a mezze platter.


market variations

Roast beetroot hummus / tarragon / roasted almonds / dried orange

Natural hummus / sumac / preserved lemon / fresh parsley