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Cumin Roasted Carrot Hummus Bowls

Hummus bowls topped with cumin carrots, lentils, herbs and seeds.

Vegetarian Vegan Gluten-free (0 ratings)
Prep15 min
Cook30 min
Total45 min
Serves4
DifficultyEasy
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Hummus bowls topped with cumin carrots, lentils, herbs and seeds. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

  1. Roast carrots with 1 tbsp oil and cumin at 220°C for 25–30 minutes.
  2. Season lentils with lemon juice and remaining oil.
  3. Spread hummus across four bowls.
  4. Add lentils, carrots, cucumber and tomatoes.
  5. Finish with parsley and pumpkin seeds.

💡 VeggieTip notes

  • Use beetroot hummus for a colourful variation.
  • Pack components separately for lunches.

Nutrition (per serving, approx.)

454kcal
19g protein
50g carbs
22g fat
16g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: hummus bowl carrot lentils meal prep

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