Carrot Hoummous, creamy with tahini, 31p a serving


Carrot Hoummous, creamy with tahini, 31p a serving


Tried this today. Have been reading Hugh Fearnley-Whittingstall’s Veg Every Day, there are lots and lots of lovely recipes in it, including several houmous ones. I am quite a fan of H F-W, I like his ideas and his recipes are often usable, using everyday ingredients and with a lot less butter, cream etc than many other chefs.

Hugh tends to twiddle with his recipes quite a lot, don’t we all! So the link isn’t quite the same as the one in the book. I have reduced the oil from 6 tblsps to 4 as I didn’t want to use that much oil. I have actually made a Slimming World houmous using the usual chick peas, that doesn’t use any oil at all. It is amazingly good. So if you wanted to reduce the calories, leaving out the oil here would be worth a try.

The book recipe uses seeds that are roasted and crushed, but I didn’t have those, so I used the already ground stuff that I did have.

1 tsp ground cumin £1/47g, 2g, 4p
1 tsp ground coriander £1/37g, 5p
4 tblsps oil, £1.25/litre, 7p
1 tsp honey, 5p?
500g carrots, 98p/kg 49p
3 large garlic cloves, or equivalent paste, Rajah £1.30/210g, 4p
Juice of half a lemon, Asda 6/85p, 7p
Juice of 1 orange, Asda 60p/5, 12p
3 tblsps tahini or smooth peanut butter, £1.98/300g, 30p
Salt and pepper
£1.23 in total, so 31p each for 4 portions

I have honey so I used that, and although it does give a nicer sweetness, I think that sugar would be fine. Maybe some dark brown if you have any?
I only had small tangerines, so I peeled one and used it whole, that worked fine.
The instruction that you can use smooth peanut butter instead of tahini seemed a little strange, so I tasted a little tahini, and to my surprise it does indeed taste quite peanutty. I didn’t know that before.
Having made it and used it, it would be different of course, but it would still taste delicious using neither tahini or peanut butter.

carrots ready to roastCut the carrots into smallish chunks, no need to peel. Mix in the oil, spices, honey and garlic, and season with salt and pepper. Roast the carrots in a med oven for 30 minutes until they are very soft. Mix in the tahini/peanut butter if using, the lemon and orange juices and a couple of tblsps of water. Then whizz them in a food processor until smooth, or mash them thoroughly with a fork. Adjust seasoning to taste.

This delicious mix can be used in all the usual ways. As you can see from the picture, I had mine in a sandwich, which I loved. It would work well on pasta and rice, in pitta and with crudités.
The tubs in the picture are 500ml, and this mix filled a tub to the top, plus a qtr one, so there is quite a lot. A lot more than you would get in a supermarket tub.

carrot houmousIt was yummy with the spices, but I don’t think they are essential, it would be just as nice, in a different way, without any, or indeed with a completely different spice selection. Tandoori mix would be my first try, or how about ginger and turmeric, or amchur or sumach which give a sharp fruity flavour. Have a try and see what you come up with.

The whole recipe comes out 976 cals, 83g fat, 14g protein, 43g carb

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  1. Lesley

    Have you been wanting to make chick pea houmous? You don’t have to add tahini for it to be tasty. Have you seen
    this post, it has chickpea houmous stripped down to its basics.
    I meant to try the carrot one with pasta at lunchtime today, but forgot and had it in a sandwich again, oh well!

  2. Rita

    I’ve been wanting to make hummus for ages but have no tahini. I DO have peanut butter so I’ll try some tomorrow. Love the versatility of this recipe. Thank you.


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