This delicious, vegan 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.

A bowl of roasted carrot hummus topped with walnuts and green onion with some crackers and veggies on the side.

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.

Ingredients for Carrot Hummus

To make this hummus, you will need:

  1. Carrots. The star of the recipe! You’ll need 2 cups of fresh, peeled and chopped carrots.
  2. 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.
  3. 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.
  4. Chickpeas. I used a 19 oz can of chickpeas in this recipe, which is about 2 cups once drained and rinsed.
  5. Cumin and sea salt. Cumin is lovely paired with the slightly sweet roasted carrots. Sea salt adds additional seasoning.

How to Make this Hummus

This recipe is easy to make but does require an extra step, roasting the carrots.

Roast the Carrots

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.

Chopped carrots on a cutting board with a knife.

Chopped carrots sprinkled with salt and pepper on a parchment paper-lined baking tray.

Blend the hummus

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!

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.

Oil-Free Vegan Roasted Carrot Hummus Recipe
Chickpeas, tahini, garlic and lemon in a Vitamix container ready to be blended.

Roasted carrots in a blender container with hummus.
A bowl of roasted carrot hummus with a piece of celery dipped in it.

How to Use this Hummus

  • as a dip or raw veggies, crackers, pita or tortilla chips
  • as a dip for raw veggies
  • spread in veggie-packed sandwiches
  • spread on toasted, fresh sourdough bread – my favourite!
  • spread on avocado toast
  • as a topping for baked sweet potato or potato
  • thinned with water and used as a salad dressing
  • added to salads and buddha bowls

More Dip Recipes

If you’re into this carrot hummus, you’ll like these too:

I love this nutritious twist on classic hummus and I hope you do too!

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A bowl of roasted carrot hummus with a piece of celery dipped in it.

Roasted Carrot Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 3 cups
  • Category: Snack, Dip
  • Method: Oven, Food Processor
  • Cuisine: Vegan, Gluten-Free
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This roasted carrot hummus is a great way to use up carrots plus it’s packed with nutrition and flavour and high in protein and fibre. Try it as a spread in a loaded veggie sandwich or wrap or a dip for raw veggies!


  • 2 cups chopped carrots, about 56 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


  1. Preheat the oven to 400 degrees F.
  2. Place the chopped carrots on a baking pan and toss with 1/2 tsp olive oil and a pinch of salt and pepper.
  3. Roast for 30-35 minutes until tender.
  4. 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.
  5. When the carrots have finished roasting, add to a food processor and blend into the rest of the ingredients.
  6. 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.

This recipe was originally published October 5, 2015. It was updated September 2019 with new photos and improved instructions.