Roasted Carrot Hummus
on Oct 05, 2015, Updated Feb 25, 2025
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This delicious roasted carrot hummus has the most amazing, slightly sweet flavour and is perfect as a dip for your favourite chips and crackers or spread in a veggie sandwich.
Roasting the carrots first gives the hummus a beautiful, sweet and rich flavour that combined with cumin, lemon, tahini and garlic is just perfect. High in protein, fibre and vitamins make a batch to keep on hand for a healthy and tasty snack option.
For more homemade hummus, this Roasted Garlic Hummus and Roasted Red Pepper Hummus is really good or you can try this Edamame Hummus for a hummus variation made without chickpeas.
I love this nutritious twist on classic hummus and I hope you do too!
Ingredients
To make this hummus, you will need:
- Carrots. The star of the recipe! You’ll need 2 cups of fresh, peeled and chopped carrots.
- Tahini. You can use store-bought or homemade tahini to make this recipe. If using store-bought hummus, look for tahini with just 1-ingredient: sesame seeds.
- Lemon. Lemon adds the zing to this recipe. Depending on how juicy the lemon is, you may need 1 or 2 whole lemons to get 1/4 cup of lemon juice.
- Chickpeas. I used a 19 oz can of chickpeas in this recipe, which is about 2 cups once drained and rinsed.
- Cumin and sea salt. Cumin is lovely paired with the slightly sweet roasted carrots. Sea salt adds additional seasoning.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
How to Make Carrot Hummus
This recipe is easy to make but does require an extra step, roasting the carrots.
Step 1: Start by peeling and cutting the ends off the carrots, then chopping them into approximately 1/4 inch rounds.
Add them to a baking tray, toss with sea salt, pepper and just a touch of olive and oil and roast until tender. I roasted them at 400 degrees for about half and hour.
Step 2: Next, blend the hummus ingredients using a food processor or high-speed blender. A food processor works best but I used my Vitamix because my food processor has seen better days!
Recipe Tip
A Vitamix does work for making hummus but it takes more effort than a food processor to get it to blend. You’ll have to stop and scrape down the sides repeatedly. Start on low speed until it catches and starts blending smoothly, then increase the speed a bit to smooth it out.
FAQs
Questions about storing or substitutions? Find the answer below or if you have other questions, we’d be happy to answer them in the comment section.
Store carrot hummus in an airtight container in the fridge for up to 4 days.
Yes, though the texture may change after thawing. Be sure it’s completely cooled before storing then add it to an airtight container or freeze-safe bag. Freeze up to 3 months. Thaw in the fridge then stir in a little olive oil or lemon juice to refresh if needed.
Anywhere you would regular hummus! Try it as a dip for veggies, crackers or chips, spread in sandwiches and wraps, on toast or with avocado toast, as a topping fro baked sweet potatoes or potato or added to bowls and salads. It would be yummy in this Mediterranean Hummus Bowls, Vegan Mediterranean Quinoa Bowls or Mediterranean Farro Bowls.
You can also thin it out with water and use it as a salad dressing.
More Recipes to Try!
Dips
Edamame Hummus
Basics
Slow Cooker Apple Butter
Sauces and Dressings
Vegan Spicy Mayo
Appetizers
Vegan Spinach Artichoke Dip
Roasted Carrot Hummus
Ingredients
- 2 cups chopped carrots, about 5-6 carrots
- 1/2 tsp olive oil, for roasting
- 1 19 oz can chickpeas, rinsed and drained (2 cups)
- 1/4 cup tahini, 60 g
- 1/4 cup lemon juice
- 3 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp sea salt
- pinch of black pepper
- up to 2 tbsp water, aquafaba or olive oil, if needed
Instructions
- Preheat the oven to 400 degrees F.
- Place the chopped carrots on a baking pan and toss with 1/2 tsp olive oil and a pinch of salt and pepper. Roast for 30-35 minutes until tender.2 cups chopped carrots, 1/2 tsp olive oil
- While the carrots are roasting, add the chickpeas, tahini, lemon, garlic, cumin to a food processor and mix until smooth. You can use a blender as well but it will take a bit more work to get it to blend.1 19 oz can chickpeas, 1/4 cup tahini, 1/4 cup lemon juice, 3 cloves garlic, 1/2 tsp cumin, 1/2 tsp sea salt, pinch of black pepper
- When the carrots have finished roasting, add to a food processor and blend into the rest of the ingredients.
- If it's too thick, use up to 2 tbsp water, aquafaba or olive oil to adjust the consistency, if needed. I added about 2 tbsp water. You may need a little more depending on the consistency of your tahini. Season with more salt, pepper or lemon as needed.
Notes
Nutrition
This recipe was originally published October 5, 2015.
I hate cumin so I put 1 tablespoon of organic honey into the mixture.
Roasting the carrots is a good idea–it’ll add a nice flavor and texture to the hummus!
Well, looks like it’s time to hit the store for some chickpeas and carrots… this looks amazing! I’d never even thought of using hummus as a sandwich spread, so that’s something I definitely need to try now.