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+ servings
An image of roasted carrot hummus with a seedy cracker.
3.82 from 37 votes

Roasted Carrot Hummus

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yields: 6 servings


  • 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


  • 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!