027 / 75 · Small-Hours Savory Bites

Carrot Hummus and Seeded Flatbread Fingers

About 1 1/2 cups dip with 8 flatbread fingers · Active 20 min · Total 1 hr 50 min

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Roasted carrot gives hummus a sweet, earthy color while chickpeas and tahini keep it firmly savory. The dip is blended thick enough to sit on a flatbread finger without sliding off. A little cumin makes the carrot taste warmer without overwhelming it. The flatbread fingers are toasted separately, so they stay dry until you are ready to dip. This is a snack component rather than a complete shift meal on its own.

Jump to ingredients

Roasted carrot hummus in small pots with sesame-coated pita fingers packed separately.

Roast small pieces evenly

Cut the carrots into half-inch pieces so they soften in a reasonable time. They should be tender enough to squash with a fork, with browned edges rather than a leathery outside. Allow them to cool before blending. Warm carrots make steam in a closed blender jug and warm the chickpeas unnecessarily; follow your blender’s guidance if it is not designed for warm food.

Blend for the consistency you need

Tahini and lemon make a thick paste at first. Add cold water gradually, stopping when the hummus is smooth but still holds a soft ridge from a spoon. A very loose dip may taste fine at a table but is awkward to carry. Scrape down the jug once or twice so no large carrot pieces remain hidden beneath the blades.

Ingredients

  • 2 medium carrots, cut into 1/2-inch pieces (200 g)
  • 1 tablespoon olive oil (15 ml), divided
  • 1/4 teaspoon fine salt, divided
  • 1 can chickpeas (15 oz/425 g), drained and rinsed
  • 2 tablespoons tahini (30 g)
  • 2 tablespoons lemon juice (30 ml)
  • 1/2 teaspoon ground cumin
  • 1 small garlic clove, roughly chopped
  • 3–5 tablespoons cold water (45–75 ml)
  • 2 small plain pitas, cut into 4 fingers each
  • 2 teaspoons sesame seeds (6 g)

Set out

Conventional oven, Rimmed baking tray, Blender or food processor, Spatula, Small leakproof containers

Allergens

Sesame, Wheat. Check labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Toss carrots with 2 teaspoons oil and half the salt. Roast on the tray for 22–25 minutes until very tender and browned at the edges. Cool promptly in a shallow dish.
  2. Put cooled carrots, chickpeas, tahini, lemon juice, cumin, garlic and remaining salt in the blender. Add 3 tablespoons cold water and blend until smooth, scraping down as needed. Add more water by the tablespoon only if necessary.
  3. Brush pita fingers with the remaining teaspoon oil and sprinkle with sesame seeds. Toast on the baking tray at 400°F/200°C for 5–7 minutes until crisp at the edges. Cool completely on a rack.
  4. Divide dip into four covered pots. Store flatbread fingers separately and add them to the lunch bag in a dry container.

Pack the dip where it cannot tip

Use a screw-top or reliably leakproof pot for the hummus and keep the bread in a separate rigid compartment. Dipping at the break preserves both textures much better than spreading hummus on the bread hours earlier.

Timing

Allow an estimated hour to chill the roasted carrots and finished dip fully before packing; the actual temperature takes priority.

A useful detail

This makes more dip than one snack. Portion before refrigerating so a whole tub does not repeatedly travel to and from work.

Another way

  • Use roasted peeled sweet potato in place of carrot, checking it is very soft before blending.
  • Replace cumin with 1/2 teaspoon ground coriander for a lighter spice note.

Keep it well

Refrigerate hummus within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Carry cold with two cold sources. Keep fully cooled toasted flatbread dry in an airtight container and use within 2 days.