25-Minute Roasted Carrot Hummus
Roasted Carrot Hummus is creamy, flavorful, and veggie-loaded dip to add to your life. Roast the seasoned carrots and whole cloves of garlic up to tender perfection in 25 minutes and blend with staple hummus ingredients for the most delicious spread. Great with raw veggies, crackers, pita bread, or great on a sandwich or as a toast topping.
Carrots are one of our staple veggies to keep on hand at all times. Not only are easy to find year round, long lasting, and downright tasty…but carrots are incredibly versatile. We’ve added carrots to meatballs, soup, muffins, smoothies, and even oat bars. And now we have added this tried-and-true veg to a staple dip.
This Carrot Hummus is creamy, just a touch sweet from the roasted carrots, full of protein from chickpeas, and oodles of flavor from tahini, cumin, coriander, roasted garlic and lemon. Rocking the textures and satisfaction that you long for in a traditional hummus recipe, but with a veggie-loaded twist! Simply cut and roast your carrots + garlic for 25 minutes (or until very tender) and puree it in your food processor with the remaining ingredients until smooth. Perfect to make as part of meal prep to store in your fridge for up to a week, this carrot hummus is gluten free, vegan, vegetarian, dairy-free, nut free and perfect to enjoy in so many ways!
How to make roasted carrot hummus
- Change up the spice! If you don’t like cumin or coriander, you can leave those out and the hummus is still very flavorful. Also, curry powder works well in this recipe. For a smokey flavor, add ½ tsp smoked paprika.
- Turn up the heat! If you like things spicy, add a little cayenne pepper or a few shakes of your favorite hot sauce.
How to enjoy this recipe
This roasted carrot hummus is lovely as a dip, served with raw veggies, crackers, pita bread, or whatever you like to dip with! It is also great on a sandwich or as a spread on toast first thing in the morning.
How long can you store carrot hummus?
This recipe should store nicely for about a week in your fridge when kept in an air-tight container. Perfect for making ahead of time so you always have a veggie-loaded option ready to add to a meal!
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
Tips for making roasted carrot hummus
- Make sure your carrots are cut to a 1/2 inch dice. That way, they roast up evenly. Bigger chunks of carrot will take longer to roast and small will burn.
- Roast until carrots are very soft. Every oven cooks a little differently and, in my experience, many don’t cook true to temperature. The surefire way to know your carrots are ready to add to the hummus is to test if one can easily be mashed with the back of a fork. If it can, it is good to go and will be smoothly incorporated into the hummus. Undercooked carrots will be chunky in the hummus and, while delicious, the end result will not be smooth.
- Be sure to use ice water when blending the hummus. This helps achieve a creamy hummus!
Other veggie-loaded dips and spreads
- Roasted Eggplant Dip
- 5-Minute No-Cook Zucchini Avocado Dip
- Creamy 10-Minute Beetroot Hummus
- Easy Avocado Spinach Pesto
- 10+ Veggie-Loaded Dip Recipes
- 15-Minute Creamy Elote-Inspired Dip
- Creamy Caramelized Onion Dip
Loving this carrot hummus recipe and now you’re hungry for more?
25-Minute Roasted Carrot Hummus
- 1 pound carrots, peeled and cut into 1/2-inch dice
- 4 Tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, unpeeled
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 15 ounces canned chickpeas, drained and rinsed
- 3 Tablespoons tahini
- 3 Tablespoons fresh lemon juice
- ½ cup ice water, divided
- Fresh cilantro or parsley, optional garnish
- food processor
- Preheat the oven to 400℉.
- Place the diced carrots and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil, ½ teaspoon of salt, pepper, cumin, and coriander then toss to coat. Spread everything out on the pan so the pieces aren't on top of each other.
- Roast until the carrots are very tender (you should be able to easily mash it with a fork) and golden brown around the edges, about 25 minutes. Set aside to cool slightly. Once cool enough to handle, remove the outer peel from the garlic cloves
- To a food processor, add the garlic, carrots, chickpeas, tahini, 3 tablespoons olive oil, lemon juice, ½ teaspoons salt, and ¼ cup of water.
- Blend until smooth, stopping several times to scrape the sides and test the consistency. Add more water as needed to get a creamy texture. Taste and adjust seasoning, adding more salt and/or lemon juice as needed.
- To serve as a dip, transfer the hummus to a serving dish and sprinkle with some fresh cilantro or parsley leaves, if desired. The hummus is also great as a spread on sandwiches or toast. Refrigerate the hummus in an airtight container for up to a week.