Elevate your next snack board with this vibrant Roasted Carrot Hummus, a velvety, creamy vegan dip that combines naturally sweet and rich savory flavors.
Perfect as a crowd-pleasing appetizer or a wholesome snack, this delicious dip is best enjoyed scooped up with crispy crackers or homemade pita bread.
If you love this recipe, don't miss my sweet potato hummus and pink beet hummus.
Roasted carrot hummus is the latest dip recipe on my blog, and I can't stop eating it. Hummus became a staple kitchen ingredient the moment I went vegan, which inspired me to experiment with versions like broccoli hummus, green pea hummus, and red lentil hummus.
But this carrot version is next-level. Roasting the carrots brings out a natural sweetness that blends perfectly with the chickpeas, creating an ultra-creamy dip with a gorgeous orange color.
It's perfect for weekly meal prep because you can use it for everything-I love spreading it inside tortillas, using it as a dip for fresh veggies, or eating it with my homemade flaxseed crackers.
Jump to:
🥕Ingredients
- Carrots: Roasting brings out their natural sweetness and gives the hummus its beautiful color.
- Chickpeas: You can cook them at home or use canned chickpeas for convenience.
- Tahini: A creamy sesame paste that adds richness and classic hummus flavor. You can also use my homemade tahini recipe.
- Garlic: Adds a bold savory flavor to balance the sweetness of the carrots.
- Olive oil: Helps create a smooth and creamy texture.
- Lemon juice: Adds fresh, bright flavor and balances the richness.
- Cumin: Adds warm, earthy flavor.
- Salt: Enhances all the flavors.
- Water: Helps blend everything into a smooth and creamy dip.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🔪How To Make Roasted Carrot Hummus
Step 1: Preheat your oven to 220°C (425°F). Chop the carrots into roughly 2-inch chunks and cut them in half lengthwise. Toss them with 1 tablespoon of olive oil and a generous sprinkle of salt, then roast on a baking sheet for about 25 minutes, or until they are fork-tender and slightly caramelized.
Step 2: Add the roasted carrots, chickpeas, olive oil, tahini, lemon juice, garlic, cumin, salt, and water into a high-speed blender or food processor.
Step 3: Process the mixture until it is completely smooth and creamy. If the hummus is too thick, simply add a little more water, one tablespoon at a time, until you reach your desired consistency. Serve with a drizzle of extra olive oil and a sprinkle of red pepper flakes.
📋Variations
- Spicier version: Add a pinch of cayenne pepper or a little chili flakes for extra heat.
- Smoky flavor: Increase the smoked paprika or add a touch of chipotle powder.
💡Marinela's Tip
Make sure your carrots get those lovely brown edges in the oven. This extra color is the secret to bringing out their natural sweetness and rich flavor.
❓Frequently Asked Questions (FAQ's)
Stored in an airtight container, it will stay fresh and delicious for up to 4 to 5 days.
🍽Serving Suggestions
Here are some of my favorite ways to enjoy this roasted carrot hummus:
📖 Recipe
Roasted Carrot Hummus
Equipment
- 1 high speed blender or food processor
- 1 Baking sheet lined with parchment paper
Ingredients
For the roasted carrots
- 8.8 oz (250 gr) carrots peeled and chopped into 2-inch pieces
- 1 tablespoon olive oil extra virgin
- ¼ teaspoon sea salt
For the hummus
- 1 + ½ cups cooked chickpeas drained
- 2 tablespoons tahini
- 1 tablespoon olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 2 garlic cloves peeled, minced
- ½ teaspoon ground cumin
- ½-¾ teaspoon sea salt
- 4-5 tablespoons water
Instructions
- Preheat your oven to 220°C (425°F). Toss the chopped carrots with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 25 minutes, or until they are fork-tender.8.8 oz (250 gr) carrots, 1 tablespoon olive oil, ¼ teaspoon sea salt
- Add roasted carrots, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and water to a blender or food processor.1 + ½ cups cooked chickpeas, 2 tablespoons tahini, 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 garlic cloves, ½ teaspoon ground cumin, ½-¾ teaspoon sea salt, 4-5 tablespoons water
- Blend until smooth and creamy, adding more water if needed to reach desired consistency.
Notes
Nutrition
If you try this roasted carrot hummus, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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