Carrot and Cumin Dip

Ummak huriyya is a traditional Tunisian dish using boiled mashed carrots, but I have added my own twist. I have roasted the carrots instead of boiling so the flavour of the carrots is sweeter and more intense. I’ve also added toasted pine nuts to add some extra crunch and texture. 

Carrots have many health benefits, as they are a rich source of potassium, antioxidants, and vitamin A. This carrot and cumin dip makes for a highly nutritious snack to enjoy with crackers or vegetables, great for when hosting family and friends.

I hope you enjoy!

Danielle x

Carrot and Cumin Dip


5 carrots, cut in half

3 shallots, whole with skin on

2 tbs olive oil

½ tsp salt

½ tsp ground cumin

½ tsp sumac

¼ tsp cracked pepper

2 tbs olive oil

Juice from 1 lemon

1 tbs flat leaf parsley, chopped

2 tbs pine nuts, toasted


Preheat oven to 180 C.

Line a baking tray with baking paper and top with carrots and whole shallots. Drizzle with olive oil and salt, then sprinkle the cumin, sumac and pepper over the carrots only. Bake in the oven for 1 hour. Once baked remove from the oven and allow to cool slightly.

Remove the skin from the shallots, add them to a blender along with the carrots, olive oil and lemon juice. Pulse until you have a chunky paste, remove and add to a serving bowl. Drizzle with extra olive oil and scatter with toasted pine nuts and parsley.


If you like this recipe, you should try our Roasted Sweet Potato Hummus dip!

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