Recipe – Rainbow Hummus, Carrot & Tahini

In-line with research and insights from the high street, healthy eating dishes have evolved and plant-based eating inparticular is increasing in popularity. To build on this, Elior’s Development Chefs are continuing to develop a range of delicious healthy eating dishes under the Elements concept.

Some of our new recipes include pancakes, hydration drinks and HUMMUS! The range for elements includes Carrot & Tahini and we have the recipe to share with you here. Great as a snack or for lunch with some delicious crudites and perfect for meat free monday!

Carrot & Tahini Hummus

  • 500g          Carrots (Peeled, top & tailed)
  • 10g            Thyme (approx a tablespoon)
  • 1                Lemon (zest & juice)
  • 30g            Light Tahini (2 tablespoons)
  • 10g            Garlic Cloves peeled and finely chopped (1-2 cloves)
  • 20ml          Virgin Olive Oil
  • 20ml          Rapeseed Oil
  • 2g               Sea Salt
  • 3g               Cracked Black Pepper
  • 50g             Edamame Beans (defrosted)
  • 50g             Cucumber (washed & cut into 3cm sticks)
  • 5g               Mint


Pre-heat the oven to 160c. Place the carrots on parchment paper with thyme, half the olive oil and a sprinkling of water. Wrap well in the parchment then wrap again in tin foil. Place in the Oven for approximately 1.5 – 2 hours. Once the carrots are cooked through, remove and allow to cool.

Place the colled carrots in a blender with the garlic, lemon zest, juice, tahini paste, lack pepper, sea salt, rapeseed & olive oil. Blitz into a smooth puree. Refridgerate until required.

When ready to eat blanch the edamame beans in booiling water for approx 2 mins and chill rapidly.

Place the hummus is a suitable serving dish and scatter with the edamame beans, cucumber and shredded mint. Drizzle with rapeseed oil and serve.


Keep an eye on future posts when we will share the Cannellini Bean & Cauliflower Hummus recipe too.

Rainbow Hummus

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