We all know one of the easiest ways to get veggies on your (or your kid’s!) plate is to use a delicious dip! What’s an even BETTER way to level up your veggie game? Use a dip MADE with and packed full of veg itself! These are true veggie-loaded dips! For veggies…and made with veggies!

4 image graphic showing 4 different veggie-loaded dip recipes.

While I LOVE vegetables on their own these days, that was not always the case. For those who are not yet veggie-enthusiasts, using dips and sauces to make veggies a bit more enticing is a great strategy. Ready to branch out and take your veggie journey a bit further? Veggie-loaded dips are the way to go! The list below highlights some of my favorite dips (and a couple of sauces that work equally well as a dip!) made WITH veggies. Now grab your favorite crudités, crackers, or chips and dip away!

Did you know? The fats in many dips and sauces can actually make some of the nutrients in veggies easier for your body to absorb? It’s true! Now dip those veggies knowing you are upping your nurition AND taste game!

Veggie-Loaded Dip Recipes

5-Minute No-Cook Zucchini Avocado Dip

This amazingly easy Zucchini Avocado Dip is super creamy, flavorful, and literally takes 5 minutes to make with NO COOKING! Great as an appetizer, as a spread for sandwiches or wraps, or to slather on just about anything! Paleo, vegan.
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Flavorful Roasted Eggplant Dip

This Roasted Eggplant Dip is a truly delicious way to enjoy eggplant! Easy to make, full of flavor, and delicious as a spread on a sandwich, with cut veggies, or scooped onto pita, this healthy dip is going to make you an eggplant lover!
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Butternut Squash Vegan Cheese Sauce

A good, creamy cheese sauce makes pretty much everything better. And this Butternut Squash Vegan Cheese Sauce is pure magic! Drizzle it over veggies, baked potato or pasta. Use it to make a batch of healthy nachos or just dunk your favorite tortilla chips in it! However you use it, keep a batch on hand for adding a little vegan, cheese-y goodness to every meal.
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Avocado Spinach Pesto

Easy Avocado Spinach Pesto is a great way to get extra veggies into any meal. Delicious, quick to make, and a versatile recipe for pesto that can be enjoyed in so many ways!
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Dipping into the homemade Roasted Carrot Hummus

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.
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Easy zucchini salsa served in a big bowl

Easy 10-Minute Zucchini Salsa

This Easy Zucchini Salsa is the perfect addition to any summer spread. Quick to make, no cooking and loaded with fresh flavors.
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15-Minute Creamy Elote Dip served at home

15-Minute Creamy Elote Dip

This flavorful and easy Elote Dip is going to be your new favorite summer snack. Made in just 15 minutes with fresh or frozen corn, it has a lightened up creamy texture from mayo + Greek yogurt and is made flavorful from lime zest + juice, garlic, jalapeños, scallions, salt, pepper, chili powder, queso fresco, and cilantro. This easy veggie dip is free of gluten, is naturally vegetarian and is sure to be enjoyed by all.
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Creamy 10-Minute Beetroot Hummus

This is truly the BEST Beetroot Hummus under the sun and so easy to make in just 10 minutes. Beautiful to look at, an amazing balance of flavors and a smooth, creamy texture to boot!
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5-Minute Spinach Pesto

This 5-minute Spinach Pesto recipe is perfect for those who love the classic taste of pesto but want a veggie-loaded twist. Made with fresh spinach, a little basil, garlic, lemon and Parmesan cheese, this pesto is packed with nutrients and flavor. Simply blend the ingredients together in a food processor and enjoy in so many ways!
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Roasted Red Pepper Sauce

This Roasted Red Pepper Sauce will transform your meal!  It is dairy free (thanks to creamy cashews) and will instantly add so much flavor to your roasted veggies, pasta, chicken or fish dish.  Quickly whip up a batch in the blender or food processor.  You will want to lick the bowl, it is that good!
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Easy Corn Salsa (Chipotle Copycat)

This Easy Corn Salsa just tastes like summer! Inspired by the Chipotle version, this quick and simple salsa recipe is made with cooked corn, jalapeños, red onion, lime juice, and the perfect blend of spices.
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Dipping into the homemade Roasted Carrot Hummus
5 from 1 vote

Veggie-Loaded Dip Recipes: Roasted Carrot Hummus

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Course: dip, Side Dish
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.


  • 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.
    Roasted diced carrots and whole garlic cloves on a baking sheet.
  • 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.
    Ingredients for roasted carrot hummus in a food processor before blending.
  • 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.
    Pureed carrot hummus in a food processor.
  • 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.
    Carrot hummus in a white bowl topped with whole chickpeas and chopped herbs. There are sliced veggies next to the bowl
Calories: 169kcal, Carbohydrates: 15g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Sodium: 481mg, Potassium: 297mg, Fiber: 4g, Sugar: 3g, Vitamin A: 9485IU, Vitamin C: 6mg, Calcium: 50mg, Iron: 1mg