September 16, 2014
(last updated August 20, 2024) 
This recipe for roasted carrot hummus is creamy, smooth, and full of flavor! Roasted carrots give this easy hummus recipe a sweeter flavor, a beautiful orange color, and a boost of extra nutrition. Once the carrots are roasted, they’re added to chickpeas, tahini, and a few other simple ingredients, then blended until perfectly smooth in a food processor.
If you’re looking for an easy vegan hummus recipe—one that also sneakily incorporates a nutrient-dense vegetable—then this roasted carrot hummus is it.
My love of hummus is no big secret. And as much as I love a traditional hummus recipe, I also love to make creative variations.
For instance, my hemp hummus is the one I turn to when I want a little extra protein and healthful fatty acids.
I choose beet hummus when I’m in the mood for something brightly colored and especially light.
And my sweet potato hummus is sort of a classic around here, the perfect marriage of two of my favorite ingredients (chickpeas and sweet potatoes).
Suppose you’re looking for a new snack recipe with carrots. Maybe you’ve gotten tired of “carrots and hummus” and are curious about combining the two into one creamy, savory, slightly sweet and versatile dip.
In that case, read on!
Why roasted carrots make a great batch of hummus
The star of this roasted carrot hummus is the roasted carrots, of course.
Roasted carrots are one of my favorite things (check out my roasted carrot and avocado salad is one of the places they usually go), so it almost feels wrong to throw them into a food processor.
But if you roast a big bunch of them at one time, it won’t hurt to reserve a few for hummus making.
The carrots add depth of flavor to the hummus. Roasting brings out deep sweetness, which in turn gets imparted to the dip.
I also love the bright hint of orange that a tray of freshly roasted carrots will add to the hummus. And of course, they give the hummus a little added nutritional power in the form of beta carotene and Vitamin A.
How to make roasted carrot hummus
Step 1: Roast the carrots
The carrots will roast in a 400°F / 200°C oven for about 35 minutes in order to become tender and lightly browning.
That slight browning is a sign that the sugar in the carrots is caramelizing a little, which is a good thing! It brings depth of flavor to the hummus.
Step 2: Blend
You can make this hummus in either a high speed blender or a food processor.
The food processor is my personal preference for hummus. I find that it’s a bit easier to blend the hummus that way, as opposed to in a blender.
When blending hummus, I often need to add quite a bit of liquid to get things moving. I also have a hard time scraping all the hummus out from around the blade.
The advantage of using a high speed blender for this roasted carrot hummus will be an extra smooth, silky texture.
On the other hand, if you use a food processor, be sure to blend the hummus a little longer than you think you need to. I recommend a full 2-3 minutes.
Stop a few times during blending and scrape the sides of the processor down, in order to assure that you have a creamy, smooth finished batch.
Storing roasted carrot hummus
Store the roasted carrot hummus in the fridge for up to five days.
And by the way, if you’re wondering whether hummus can be frozen, the answer is yes! You can freeze the hummus for up to six weeks, defrosting overnight in the fridge when ready.
The Vegan Week
Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.
Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.
Hummus is such a useful component to add to a meal prep routine. It’s not only great for snacking, but also to dress grain bowls, add to sandwiches or wraps, and so on.
Roasted Carrot Hummus with Chickpeas and Tahini
Author –Yields: 6 servings
Ingredients
- 4 large carrots, scrubbed, halved lengthwise, and cut crosswise into 2-inch pieces
- 1 1/2 tablespoons avocado oil
- 1/4 teaspoon salt, plus extra for roasting the vegetables
- freshly ground black pepper
- 1 1/2 cups cooked chickpeas (240g, or or 1 15- ounce / 425g can of chickpeas, drained before using)
- 1-2 cloves garlic (adjust to taste)
- 1/4 cup tahini (60g)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons lemon juice
- 2-4 tablespoons aquafaba (reserved from your can of chickpeas) or water
Instructions
Roast the carrots
- Preheat the oven to 400°F / 200°C. Line a baking sheet with parchment or foil. Place the carrots on the sheet. Drizzle them with the avocado oil, then sprinkle them with a big pinch of salt and freshly ground black pepper. Mix the carrots on the sheet to distribute the oil and seasoning.
- Transfer the baking sheet to the oven. Roast the carrots for 35 minutes, or until they're tender and browning along the edges. No need to stir during the roasting process.
Prepare the hummus
- Place the chickpeas into a food processor fitted with the S blade. Alternatively, you can use a high-speed blender.
- Add the 1/4 teaspoon salt, garlic, tahini, cumin, paprika, lemon juice, and the roasted carrots to the food processor. Add two tablespoons of aquafaba (reserved from your can of chickpeas) or water. Pulse a few times to break it all down. Scrape the sides of the processor down. Then, run the food processor to fully blend the hummus. Stop every now and then to scrape the sides of the processor down again before continuing to blend. If the mixture is overly thick, you can continue to drizzle in aquafaba or water by the tablespoon until it has a perfectly spreadable, but not runny, texture.
- When the hummus is perfectly smooth, transfer it to a serving dish. Serve with crackers, on toast, in a sandwich, with crudites, or however you like!
I just love the bright orange color of this hummus!
For more hummus inspiration, I’ve also got a sweet pea hummus and an edamame lime hummus. And while it’s not exactly hummus, but this sweet potato and roasted red pepper spread is also a great way to sneak some veggies into a nutritious dip.
Hope your next big bunch of carrots will find its way into this creamy, delicious, versatile hummus. Enjoy.
xo
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Leave a Comment
This carrot hummus recipe looks delicious
And I would love try it
Gena- I made this for a “rabbit birthday party” for a child’s stuffed rabbit. The humans loved the hummus and it was just the right colour for a carrot-themed party.
Love this 🙂 Thanks for telling me!
This is one of the best things I ever made which is saying something as I cook a lot. Only change was using smoked paprika instead of regular. Crazy delicious!
So glad you enjoyed!
Very smart recipe Gena! I’m thinking of trying it sans beans (which I realize just makes it a dip). Thanks for the flavor inspiration!
Hi Gena,
I made this today and it was delicious! Although, mine doesn’t look as smooth as yours, did you use your vitamix? After 20min in the oven my carrots were soft but had a bite to it. Next time, I’ll’ lower the temp to 350 and bake longer. I’ll also add more lemon juice as I like my hummus tangier but other than that the flavor was unique and loved by all! Thank you!!
Hi Tiffany,
I did use the Vitamix! I typically don’t, for hummus, so this was a good experiment. I didn’t like how much of the hummus get stuck at the bottom of the machine, but I did love the texture. Anyway, I’m glad you liked the taste.
Gena
Looks great as always and the color is absolutely brilliant. I will try to make this tonight. Thanks.
I LOVE hummus! Everyone always teases me about how much hummus I eat (I even eat it straight out of the pot…) but it’s seriously so good. I’ve never had a carrot hummus before; thanks for sharing the recipe, sounds like something I’d definitely enjoy!
This sounds delicious, Gena! Thanks for the recipe, I can’t wait to try this out! 🙂
While plain ol’ lemon garlic hummus is by far my fave (making it now with a splash of ACV), I do love how hummus can be a vehicle for so many other nutritious foods into my diet, in ampler quantities than I might be inclined to eat them otherwise. I mean, not everything can go into a smoothie. I’ve made beet hummus, carrot hummus, sweet potato hummus, red pepper hummus, cilantro hummus, even apple cinnamon hummus.
Looks great, Gena!
This closely resembles my favorite hummus. I usually add some ginger, turmeric and curry, or coriander to it.
Looks yummy!
Hummus for days! I’ve made carrot hummus in the past and really like the hint of sweetness, especiallyserved on some savoury raw crackers or with a sprinkle of za’atar. Yours looks so silky!
This sounds really delicious, Gena–and it’s beautiful too! Thanks. 🙂
Yum, I love this! Like you, I love a good sweet potato hummus (Dreena’s Vive La Vegan Cookbook introduced me to the power of sweet potato hummus spread over top a quinoa casserole. I’m guessing you have her cookbook? It’s one of my all-time favorites. In fact, it was my very FIRST cookbook of all time. Wow, that was a long time ago. I’ve never thought to use carrots (zucchini either, thanks for that!) Can’t wait to share this concept with my readers in the coming months. I haven’t forgotten. Hope you are well 😀
Beautiful photographs! I have really been enjoying carrot pasta ribbons (made with a vegetable peeler) lately, but they’re equally great roasted. I’ll have to try this soon!
I’m so excited to make this! I always have a few extra carrots that I can’t seem to use before they spoil, and this would be the perfect way to use them up!