Roasted Carrot Hummus
September 16, 2014

An image of roasted carrot hummus with a seedy cracker.

It’s been too long since I shared a hummus recipe. This roasted carrot hummus is a good one to jump back in with!

My love of hummus is no big secret. As much as I love a traditional hummus recipe—Michael Solomonov’s hummus tehina is my go-to—I also love variations. 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).

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 they 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.

A zoomed in close up of creamy roasted carrot hummus with a side dish of crackers.

How to make roasted carrot hummus

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. When I make hummus in the Vitamix, 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. If you use a food processor, be sure to blend the hummus for a good long time. My rule of thumb is to give it about 1-2 extra, full minutes beyond the moment when you think it’s well blended enough.

An image of roasted carrot hummus with a seedy cracker.

Roasted Carrot Hummus

Author - Gena Hamshaw
Yields: 6 -8 servings

Ingredients

  • 4 large carrots, scrubbed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • kosher salt and black pepper to taste
  • 1 1/2 cups cooked chickpeas (1 can chickpeas, drained)
  • 1/4 cup tahini
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 clove garlic, roughly chopped
  • 2 tablespoons lemon juice

Instructions

  • Preheat the oven to 400F. Toss the carrots with the olive oil, salt, and pepper. Place them on a baking sheet and roast for 30-35 minutes, or until tender and browning along the edges.
  • Place the chickpeas in a food processor or high-speed blender along with the carrots, olive oil, salt and pepper, tahini, cumin, paprika, garlic, and lemon juice. Pulse a few times to break it all down. With the motor running, drizzle in 1/3-1/2 cup water. Continue blending, stopping every now and then to scrape the sides of the processor down before proceeding. If the mixture is overly thick, you can continue to drizzle in 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!

Angled shot of a swirled, creamy, bright orange hummus.

I love the color of this hummus!

Storing roasted carrot hummus

Store the roasted carrot hummus in the fridge for up to five days. And if you’re wondering whether hummus can be frozen the answer is yes! You can also freeze the hummus for up to six weeks.

For more hummus inspiration, I’ve also got a sweet pea hummus and an edamame lime hummus. 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.

I hope you’re all enjoying your start of the work week, and I’ll see you back here soon.

xo

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    17 Comments
  1. 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!

  2. 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!

  3. 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

  4. 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!

  5. 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.

  6. Looks great, Gena!
    This closely resembles my favorite hummus. I usually add some ginger, turmeric and curry, or coriander to it.

  7. 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!

  8. 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 😀

  9. 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!

  10. 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!