Roast carrots completely tender
A small knife should pass easily through the thickest slice. Hard pieces will not make an even spread, even with longer blending.
European Recipe
Roasted carrot and walnut spread
Carrot slices roast in the oven with measured oil. They are then blended with walnuts and topped with some of the nuts.
Total time
45 min
Calories
123 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Roasted carrots as a spreadable vegetable cream
Roasting softens the carrots and browns their edges. Walnuts give the blended mixture body and a gently nutty note. The quantity makes six spread servings; bread is not included in the ingredients or nutritional calculation.
Breakfast
Autumn Recipes
Vegetables
Recipe
Roasted carrot and walnut spread
Softly roasted carrots and walnuts are blended with lemon and a little water into a savoury spread.
Ingredients
6 servings
Method
-
1
Prepare carrots
Preheat oven to 200 °C conventional top and bottom heat. Cut carrots into slices about 1 cm thick and mix with all the oil, salt and pepper. Spread in a single layer on a baking tray lined with baking paper.
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2
Roast until tender
Roast on the middle shelf for about 25 to 30 minutes until carrots are tender and lightly browned at the edges. Turn halfway through. Afterwards let cool for about 5 minutes.
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3
Blend spread
Coarsely chop 10 g walnuts and set aside. Put remaining 50 g into a tall blending jug with roasted carrots and their clinging oil, lemon juice and water. Blend thoroughly into a spreadable mixture with a little texture.
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4
Serve
Transfer spread to a bowl, smooth with a spoon and scatter chopped walnuts on top. Serve lukewarm. The quantity makes six spread servings; bread or other accompaniments are not included.
Kitchen know-how
Tips for Roasted carrot and walnut spread
Keep small blending quantities together
Use a narrow tall jug and switch the blender off occasionally to scrape the mixture down from the sides.
Variations
How to adapt this recipe
Replace walnuts with the same amount of shelled sunflower seeds. Blend thoroughly; flavour, colour and nutritional values change.
Replace lemon juice with the same amount of freshly squeezed orange juice. The spread tastes milder and nutritional values change.
Nutrition per serving
123kcal
4.7 gCarbohydrates
2.2 gProtein
9.8 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Roasted carrot and walnut spread
The basic version consists of roasted carrots and walnuts and contains neither chickpeas nor tahini. It is described as a vegetable and nut spread, rather than classic hummus.
The reserved chopped kernels add bite to the soft cream. They are part of the stated total quantity and are included in the nutritional estimate.
That produces a different, much firmer and grainier mixture. For this recipe, the carrots must first be roasted until fully tender.
No. Only the spread is calculated, including all walnuts, oil and lemon juice. Bread and other accompaniments must be counted separately.
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