Sticky Miso Carrots with Herby Hummus

This stunning veggie number is the perfect combination of flavours and textures. The sticky miso carrots pack a sweet, umami punch. The herby hummus brings both freshness and creaminess. And the pickled radishes add some much needed zing.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x



For the pickled radishes:

  • 3 tbsp white wine vinegar
  • 1 tsp sugar
  • 60g radishes, very thinly sliced

For the carrots:

  • 400g chantenay carrots
  • extra-virgin olive oil
  • 2 tbsp agave nectar or honey
  • 2 tsp white miso paste

For the herby hummus:

  • 1 x 400g tin good-quality chickpeas, drained
  • 50g baby spinach, roughly chopped
  • 30g fresh herbs, roughly chopped  (I used equal parts coriander, flat-leaf parsley and chives)
  • 2 heaped tbsp good-quality tahini (see Notes)
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp ice-cold water
  • ½ lemon, juice only, or more to taste


  1. Heat your oven to 200°C / 180°C fan.
  2. Place the white wine vinegar and sugar in a small bowl. Season with a good pinch of salt and whisk until the sugar is dissolved. Add the radishes and leave to quick-pickle while you move onto the carrots.
  3. Place the carrots in a medium roasting tin. Drizzle with extra-virgin olive oil, season with salt and pepper and toss to coat. Roast for 20 minutes.
  4. Meanwhile, whisk the agave nectar and white miso paste in a small bowl until well-combined. Drizzle the glaze over the carrots, toss to coat and roast for a further 15 to 20 minutes, or until tender on the inside and caramelised on the outside.
  5. Meanwhile, place the hummus ingredients in a food processor. Season with salt and pepper and blitz until a smooth-ish hummus forms.
  6. To assemble, spread the hummus onto a plate. Top with the carrots and finish with the pickled radishes (be sure to drain them first!). Serve and enjoy.


Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.