Roasted Carrot Hummus
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Today’s Roasted Carrot Hummus recipe is delicious way to incorporate more veggies into your day, whether you enjoy this hummus as a dip, a spread on sandwiches or wraps, or mix with some extra oil to use as a flavorful salad dressing. This easy homemade hummus recipe combines caramelized roasted carrots with chickpeas, tahini and warm, citrusy spices and lasts for up to a week in the fridge.
Easy Carrot Hummus Recipe
Our meal prep each week looks a bit different, but often I try to make a homemade dip or dressing to make snacking on veggies (or having salads) a bit more enticing.
One of the easiest dips we have on rotation is a basic hummus recipe, which I then play up with different spices or vegetables blitzed in. It’s protein-rich, packed with fibre and everyone in the house loves it.
Since it’s almost Easter at the time that I’m writing this, I was inspired to make a roasted carrot hummus with the light, earthy sweetness of roasted carrots combined with pungent garlic and cumin and a citrusy note from ground sumac.
This recipe is super easy to make – especially if you are roasting carrots for another recipe earlier in the week, just set a few aside and the rest of this easy hummus recipe will come together in less than 10 minutes.
This base recipe works great with a variety of root vegetables – parsnips, beets, etc – so once you perfect this roasted carrot version, you can experiment with other versions to your heart’s content. Further down in this post, I share a few variations to this carrot hummus recipe and share a few of my other favorite homemade hummus recipes that we’ve made.
Roasted carrot hummus combines caramelized carrots, chickpeas, tahini and warm spices for a smooth, flavorful dip with subtle sweetness and depth. Perfect for entertaining, meal prep or healthy snacking, this easy hummus variation comes together with simple pantry ingredients and a food processor.
Why You’ll Love This Carrot Hummus
Why You’ll Love This Carrot Hummus - Roasting the carrots adds natural sweetness and depth without extra ingredients (or sweeteners).
- Blends into a creamy, versatile spread that works beyond dipping. (Use as a spread on wraps, sandwiches, crostinis, etc.)
- Easy to make ahead and holds its texture and flavor for several days.
- A sneaky way to add extra veggies (plus fibre and protein) into dip if your kids always skip the veggie sticks and opt for pretzels or pita wedges.
Snackable History Fact: Hummus traces back centuries to the Levant, with early written references appearing in medieval Arabic cookbooks. While chickpeas, tahini and garlic form its base, regional variations have long embraced additions like roasted vegetables and spices. Carrot-based versions are a more modern adaptation, reflecting the broader evolution of hummus as it has moved across global kitchens and absorbed new influences.
Recipe FAQs
Yes, though whole carrots tend to have better flavor. If using baby carrots, check them early as they can roast faster and sometimes dry out.
Peel the chickpeas before blending and process the tahini with the lemon juice or aquafaba first to create a lighter base before adding the rest.
A high-powered blender works well (I actually used my Hurom Blender for this recipe as I had lent a friend my food processor). You may need to stop and scrape more often and add a bit more liquid to keep things moving.
Stored in an airtight container in the refrigerator, it will keep for up to 4 to 5 days. Stir before serving and refresh with a drizzle of olive oil if needed.
Traditional dippables include sliced veggies (like carrots, celery, snap peas, bell peppers, etc), pretzels and pita wedges.
You can also serve with roasted potatoes, grain bowls, sandwiches or as a spread inside wraps with grilled chicken or vegetables.
Yes, hummus can be frozen for up to 4 months, though it may become slightly grainier or separated upon thawing. For best results, freeze in small, airtight containers with a thin layer of olive oil on top to maintain texture. Thaw in the refrigerator overnight and stir vigorously before serving.
Roasted Carrot Hummus Ingredients
Roasted Carrot Hummus Ingredients- Medium Carrots, peeled and roughly chopped – choose firm, brightly colored carrots without cracks. Thicker carrots benefit most from roasting as they develop deeper caramelization.
- Oil
- Cooked Chickpeas – reserve 2 Tablespoons of the water from the jar (aquafaba) to help blend the hummus
- Tahini Paste – leftovers can be used to make more hummus recipes or Dubai Chocolate-inspired recipes
- Minced Garlic
- Cumin
- Sumac
- Salt and Pepper, to taste
- Olive Oil – I always opt for extra virgin olive oil when making hummus
Scroll down to the printable recipe card for full measurements.
Tip: the carrots can be roasted a day or two in advance to save prep time on the day you make your hummus.
Kitchen Tools You May Find Helpful
- Vegetable Peeler
- Sharp Kitchen Knife
- Cutting Board
- Baking Sheet
- Parchment Paper or Silicone Baking Mats
- Measuring Cups and Spoons
- Food Processor
How to Make Carrot Hummus
How to Make Carrot HummusPreheat oven to 400F.
Peel and roughly chop carrots and place on a lined baking sheet.
Drizzle with oil and roast for 25-30 minutes, until tender and lightly browning at edges.
Remove and allow to cool as you measure out the other ingredients.
Place all ingredients in a food processor and blitz until pureed, adding the reserved chickpea water (aquafaba) or olive oil as needed to help achieve a creamy texture.
Taste and adjust seasoning to personal preferences.
Easy Carrot Hummus Recipe Variations:
- Carrot Harissa Hummus: Blend in 1 to 2 teaspoons of harissa for heat and depth, balancing with an extra squeeze of lemon for acidity and brightness.
- Honey Roasted Carrot Hummus: Toss carrots with a small drizzle of honey before roasting to amplify their natural sweetness.
- Carrot Ginger Hummus: Add 1 teaspoon freshly grated ginger for a brighter, slightly sharp contrast.
- Smoky Carrot Hummus: Swap cumin for smoked paprika or add a pinch alongside it for a deeper flavor profile.
- Herbed Carrot Hummus: Add 1-2 Tablespoons of fresh or dried dill (or parsley) at the end for a greener, fresher finish.
- Semi-Homemade Version: If you want to save time, use a basic hummus as a base and blend with the roasted carrots, garlic, sumac and cumin in a food processor.
Tips for the Perfect Homemade Hummus
- Roast for color, not just softness: Let the carrots develop browned edges. That caramelization builds the backbone of the flavor.
- Use good tahini: Look for a pourable, well-emulsified tahini with a mild bitterness. Thick or separated tahini can lead to a pasty texture.
- Balance the garlic: Raw garlic can dominate the other flavors of this carrot hummus. Start with less, then adjust after blending.
- Don’t skip the aquafaba (chickpea water): Even a couple tablespoons help create a lighter, creamier consistency without adding heaviness.
- Season in layers: Salt the carrots before roasting and adjust again after blending for a more rounded flavor.
More Homemade Hummus Recipes:
Pin this Sweet and Savory Roasted Carrot Hummus for a delicious dip or sandwich spread:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Roasted Carrot Hummus recipe.
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Roasted Carrot Hummus
Our Roasted Carrot Hummus recipe is delicious way to incorporate more veggies into your day, whether you enjoy this hummus as a dip, a spread on sandwiches or wraps, or mix with some extra oil to use as a flavorful salad dressing. This easy homemade hummus recipe combines caramelized roasted carrots with chickpeas, tahini and warm, citrusy spices and lasts for up to a week in the fridge.
Ingredients
- 2-3 Medium Carrots, peeled and roughly chopped
- Oil, as needed
- 15oz Cooked Chickpeas, reserve 2 Tablespoons of the cooking water (or water from the jar)
- 1/4 cup Tahini Paste
- 2-3 teaspoons Minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Sumac
- Salt and Pepper, to taste
- 2 Tablespoons Olive Oil, or more as needed
Instructions
- Preheat oven to 400F.
- Peel and roughly chop carrots and place on a lined baking sheet.
- Drizzle with oil and roast for 25-30 minutes, until tender and lightly browning at edges.
- Remove and allow to cool as you measure out the other ingredients.
- Place all ingredients in a food processor and blitz until pureed, adding the reserved chickpea water (aquafaba) or olive oil as needed to help achieve a creamy texture.
- Taste and adjust seasoning to personal preferences.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Sumac Spice Powder | 4 oz 113 g | Bulk Ground Sumac Berries - Bran | Extra Grade Turkish Sumac Seasoning | Middle Eastern Spices | Eat Well Premium Food -
Once Again Organic Sesame Tahini, 16oz - Salt Free, Unsweetened - USDA Organic, Gluten Free, Vegan, Kosher, Peanut Free - Glass Jar
-
BLACK+DECKER 8-Cup Food Processor, Black, FP1600B
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gSodium: 121mgCarbohydrates: 14gFiber: 4gSugar: 2gProtein: 5g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy carrot hummus recipe as much as mine did!
For more delicious dips, check out our full dip recipe collection here:
For more ways to make veggies delicious, check out our full vegetable recipe collection here:
Should I add more olive oil or chickpea water to make the hummus smoother?