Smoky carrot & chickpea sandwich spread
Roasted carrots, chickpeas and a little smoked paprika make a useful spread for sandwiches, wraps or vegetable sticks.
Before you start
Makes about 4–6 sandwich portions. Optional tahini contains sesame. Omitting it changes the flavour but still gives a useful chickpea spread.
Ingredients
- 300 g carrots, cut into small chunks
- 1 tablespoon olive oil
- 1 can (400 g) chickpeas, drained and rinsed
- 1 tablespoon tahini, optional
- 1–2 tablespoons lemon juice
- ½ teaspoon smoked paprika
- 1 small garlic clove, optional
- Cold water, as needed
- Salt and black pepper, to taste
Method
- Heat the oven to 200°C/400°F. Toss the carrots with the oil and roast until tender, turning once. Start checking after about 25 minutes.
- Let the carrots cool promptly in a shallow dish, then place in a food processor with the chickpeas, optional tahini, paprika, garlic and 1 tablespoon lemon juice.
- Blend, adding cold water a spoonful at a time until spreadable. Taste and adjust the lemon and seasoning.
- Serve in sandwiches with crunchy leaves or use as a dip. Refrigerate promptly in a covered container; keep bread and salad separate until assembling.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Independent practical guidance