We could all use a little more hummus in our lives, am I right? I’ve made hummus of just about every variety, from avocado, to edamame, kale and spinach, but I’ve never made a roasted carrot hummus until now¬†and I’d have to say it might be my new favourite!

It’s a little sweet and a little savoury and pretty much gold on your favourite sky-high piled veggie sandwich. Isn’t it beautiful in there?

Roasted Carrot Hummus spread into a sky-high veggie-packed sandwich. Rich in flavour and high in protein, fibre and vitamins. Vegan.Roasted Carrot HummusHealthy and Delicious Roasted Carrot Hummus - Perfect for sandwiches, wraps and as a dip for veggies, pita or crackers! Vegan.

I had a ton of carrots to use up the other day and this was the perfect way to use them. 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.

Healthy and Delicious Roasted Carrot Hummus - Perfect for sandwiches, wraps and as a dip for veggies, pita or crackers! Vegan.Healthy and Delicious Roasted Carrot Hummus - Perfect for sandwiches, wraps and as a dip for veggies, pita or crackers! Vegan.

This is really easy to make too. Just toss the carrots in a little oil, roast until tender and then blend up with your typical hummus ingredients: tahini, olive oil, lemon and chickpeas. I added in cumin for an extra punch of flavour that pairs beautifully with the roasted carrots.

Print

Roasted Carrot Hummus

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 3 cups 1x
  • Category: Snack, Dip
  • Method: Oven, Food Processor
  • Cuisine: Vegan, Gluten-Free

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!


Ingredients

  • 1 lb. carrots, peeled and cut into 1 inch pieces
  • 1/2 tsp olive oil (for roasting) + 2 tbsp olive oil
  • 1 19 oz can chickpeas, rinsed and drained
  • 3 tbsp tahini
  • 4 tbsp fresh lemon juice
  • 2 cloves garlic
  • 1/2 tsp cumin
  • 1/2 tsp sea salt

Instructions

  1. Place the carrots on a pan, drizzle with the 1/2 tsp of olive oil and roast at 400 degrees for about 20-25 minutes, until they’re tender and starting to darken.
  2. When the carrots are ready let them cool down a bit then add to a food processor with the rest of the ingredients.
  3. Mix until smooth.

Roasted Carrot Hummus spread into a sky-high veggie-packed sandwich. Rich in flavour and high in protein, fibre and vitamins. Vegan.