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

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!



  • 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.

Keywords: healthy, plant-based, easy, oil-free, best