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This roasted carrot hummus recipe is a fun twist on the classic Middle Eastern spread. Sweet, savory, and creamy, it comes together in just a few minutes with a handful of ingredients and is perfect as an appetizer, snack, or dip!
Almost too pretty to eat, this recipe is naturally plant-based, gluten-free, and dairy-free, making it a great option for parties and gatherings.
Why You’ll Love This Roasted Carrot Hummus Recipe
I’ve always been a huge fan of classic hummus. However, lately, I’ve been experimenting with different flavor variations, and this roasted carrot hummus dish was just too good not to share! One taste, and you’ll never go back to store-bought hummus dips again. Here’s why it was an instant favorite:
- Simple ingredients: This recipe comes together with eleven simple ingredients, most of which you probably have on hand. You won’t find any unnecessary chemicals or added ingredients here!
- Nutritious: With the addition of veggies, this dip packs a punch of vitamins, nutrients, fiber, good-for-you fats, and plant-based proteins for a fun snack that actually keeps you full.
- Makes A LOT: This recipe makes about 10 servings for a fraction of the price of a pre-made dip!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Carrots: The star of the show! Use whole, large carrots for the best taste. I like to peel them for a smoother consistency, but it’s not necessary.
- Olive Oil: This adds rich flavor and contributes to the creamy consistency. I prefer extra-virgin olive oil for a stronger, peppery taste, but any olive oil will work. I do not recommend substituting any other oil for this recipe!
- Spices: Salt, black pepper, and smoked paprika create a savory flavor with lots of depth and a touch of heat. I also like to add red pepper flakes, but they’re optional, depending on how spicy you want your hummus.
- Garlic: Use fresh garlic for the best flavor!
- Chickpeas: Also known as garbanzo beans, these are a must-have in any hummus, forming the base of the dip and creating a smooth texture while adding fiber and plant-based protein.
- Tahini: A type of sesame paste, this adds a slightly nutty flavor and contributes to the smooth consistency.
- Lemon Juice: While you can sometimes get away with store-bought lemon juice, in a homemade hummus, you really want fresh lemon juice. The bright, tangy flavor balances the heaviness of the fats and cuts some of the potent garlic flavor.
- Parsley: Again, fresh is best! This adds a bright, peppery taste.
Possible Variations
Feel free to experiment with different flavor combinations to make this recipe your own. Some of my favorite ways to switch it up include:
- Spice: For a bolder, smoky heat, add 1-2 teaspoons of harissa paste to the food processor with the other ingredients.
- Garlic: If you want a stronger garlic flavor, roast the garlic cloves alongside the carrots (wrap them loosely in foil or add to the pan during the last 20 minutes of roasting).
- Ginger-Turmeric: Add one teaspoon of freshly grated ginger and ½ teaspoon of ground turmeric for a warm twist.
- Fresh Herbs: Swap some or all of the parsley for fresh cilantro or dill.
- Extra Creamy: For an ultra-smooth texture, peel the chickpeas before blending or add 2-3 tablespoons of ice-cold water while processing to help emulsify everything.
- Moroccan-Inspired: Replace the smoked paprika with ½ teaspoon of ground cumin and ¼ teaspoon of cinnamon.
How to Make a Homemade Roasted Carrot Hummus Recipe
- Roast the carrots: Toss the carrot pieces with olive oil and salt, arrange them in an even layer on a baking sheet, and bake until they’re softened and slightly shriveled but not charred.
- Blend the hummus: Add all the roasted carrots and remaining ingredients to the bowl of a food processor, and blend until well combined.
- Adjust the consistency: Add extra olive oil as needed to achieve a creamy consistency, and adjust the seasonings to taste.
- Serve: Spoon the carrot hummus into a large serving bowl, top with a drizzle of olive oil, a sprinkle of paprika, and a garnish of chopped parsley, and enjoy!
Kitchen Tools I Use
My Top Tips for Success
- Cut the carrots evenly. Keeping the pieces similar in size ensures they roast at the same rate and blend into a smooth, creamy texture.
- Boil canned chickpeas. If using canned chickpeas, give them a fast 20-minute boil in a pot of water! This will help soften them further and make the texture more consistent with that of hummus made with dried beans. This isn’t necessary, but it can help!
- Use good-quality tahini! As with anything, quality matters, and that holds true with your tahini.
- Let it chill before serving. You can, of course, serve your dip at room temperature. However, resting the hummus in the fridge for 30-60 minutes allows the flavors to blend and deepen. Give it a quick stir to redistribute the ingredients, and add any garnishes just before serving.
My Favorite Ways to Serve
I typically serve my carrot hummus as a dip with crackers, raw vegetables, root vegetable chips, or warm pita bread or pita chips. It’s also tasty as a topping with oven roasted vegetables, air fryer chicken, protein bowls, or used as a spread with sandwiches or Moroccan chicken burgers.
More Delicious Dips To Try
Roasted Carrot Hummus Recipe
Sweet, savory, and lightly spiced, this roasted carrot hummus is a fun twist on the traditional Middle Eastern dip. Quick to make, it's plant-based, gluten-free, dairy-free, easy to customize, and quick to prepare, making it perfect for hosting and meal prep. Enjoy it as a spread or dip to add flavor and nutrients to all your favorite foods!
Ingredients
- 10 –12 large carrots about 2 pounds
- 1/3 cup olive oil plus 2 tablespoons for roasting
- 2 1/2 teaspoons kosher salt divided
- 2 garlic cloves
- 1 can chickpeas drained and rinsed
- 1/4 cup tahini
- Juice of 2 lemons
- 1 teaspoon ground black pepper
- 3/4 teaspoon smoked paprika
- 1/2 cup chopped fresh parsley plus more for garnish
- Optional: 1/4 teaspoon red pepper flakes for heat
Instructions
Roast the carrots:
- Preheat the oven to 350°F. Cut carrots in half lengthwise, then quarter each half. Toss with 2 tablespoons olive oil and 1/2 teaspoon salt. Roast for about 1 hour, until softened and slightly shriveled but not charred.
Blend the hummus:
- Transfer roasted carrots to a food processor. Add remaining olive oil, remaining salt, garlic, chickpeas, tahini, lemon juice, black pepper, smoked paprika, parsley, and red pepper flakes if using.
Process until smooth:
- Blend until creamy. Add extra olive oil as needed to reach your desired consistency. Taste and adjust seasoning.
Serve:
- Spoon into a shallow bowl. Top with olive oil, paprika, and chopped parsley. Serve with crackers, veggies, or whatever calls to you.
Notes
Storage: Transfer leftover hummus to an airtight container and store it in the refrigerator for up to 5 days.
Nutrition
Serving: 1servingCalories: 171kcalCarbohydrates: 15gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 754mgPotassium: 355mgFiber: 4gSugar: 4gVitamin A: 12382IUVitamin C: 12mgCalcium: 55mgIron: 1mg
