Looking to add a light, satiating snack to your repertoire? This carrot hummus recipe is just what you need! With just a handful of easy to find ingredients, this roasted carrot hummus is bound to be a new family favorite.
I think we can all agree that hummus is delicious in all flavors and forms. It’s typically made with nutritious chickpeas and various spices, but we all know how hard it is to get the necessary vegetable servings in sometimes. Carrots are packed with health benefits, they add a unique flavor to the hummus, and how can you beat that bright, beautiful orange color?
This hummus is packed with nutrients to fuel your body while combining the perfect spice blend for a delicious afternoon snack. I love hummus as a light snack or a yummy side dish, especially when I can pair it with some pita chips. Sometimes I’ll even double down and use carrot chips as my vessel (so meta).
It’s SO nice to be able to crave something and then have it ready to eat just a quick 40 minutes later. To ensure that you have a steady stream of roasted carrot hummus for as long as possible, make sure you’re storing your carrots properly!
Ingredients for Carrot Hummus
With minimal ingredients required, this recipe will mostly be made up of pantry staples. If you don’t consider tahini a pantry staple, you should definitely make it one for the flavor it’ll pack into any dish you add it to. With a short ingredient list and all of the health benefits in this dish, you can’t go wrong.
- Carrots: Everyone talks about carrots being good for your vision, but did you know they’re also great for your immune system, brain, blood pressure, and blood sugars? They’re generally inexpensive and once roasted and blended up, they add a smooth texture to the hummus.
- Chickpeas: Fiber, fiber, fiber! Obviously the base ingredient in hummus, chickpeas are great for your digestive tract. They’re also just delicious!
- Tahini: Tahini is a condiment made from toasted sesame and it adds a subtle and slightly bitter flavor to any dish. It’s commonly used in hummus and you definitely don’t want to skip it in this recipe. You can usually find it near the olives in the condiment aisle or in the ethnic food aisle at the grocery store.
- Lemon juice, garlic, and spices: Need I say more? Citrus juice is a must to balance out your flavor profile in this dish. Some added garlic and spices are the finishing touches you need to make this hummus the perfect, delicious snack.
When Life Doesn’t Give You Lemons
While fresh lemon juice is always preferred, sometimes you just don’t have the time, energy, or budget for fresh squeezed lemons. It’s helpful to have some pre-squeezed lemon juice in your fridge for the days when that extra step is too much!
How to make Roasted Carrot Hummus
This hummus could not be any easier to make and the preparation is mostly hands off! You’ll only need about 40 minutes total.
Step 1: Roast
The longest part of prepation for this hummus is roasting the carrots! It’ll soften them up and make them blendable so that they mix into the hummus as intended. Leave the carrots whole after washing thoroughly so that they cook evenly. You’ll brush 1 tablespoon of olive oil over them to keep them from drying out while they roast. Roast the carrots at 400°F (204°C) for 35 minutes and then you’re ready for the next step!
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
Step 2: Blend
Time to put all of your ingredients together! You can chop up the carrots before putting them in the blender or food processor to make it easier. Save the liquid from the chickpeas after draining and add a little bit as needed to create your desired texture. This’ll thin it out a little bit as you go. Toss it in the fridge for at least an hour to let it cool and get the perfect texture for dipping! It’s also okay to eat it right away if you’re extra hungry.
Recipe tips
- Storage: When you’re done snacking, put your leftovers in an airtight container and store it in the fridge.
- Texture: If you like a chunkier hummus, stop the blender or food processor before it gets too smooth.
- Flavor It Up: Hummus is an incredibly forgiving recipe, meaning you can add basically whatever ingredients of flavors you want to it! Check out our *ultimate guide* to flavored hummus.
Why this Recipe Works
- Easy preparation makes for great snacks. Who doesn’t want a healthy, satisfying snack option that’s so simple to throw together?
- The creamy texture of this hummus lets you use anything for dipping. Pick up your favorite pita chips, pretzels, or whatever you like from the store and get to work on the dipping!
- Flavor options are endless! You can use Sriracha to spice it up or replace the tahini with peanut or almond butter. Want more garlic? Go for it. Mix up the spices any way you want to make it a different experience every time.
FAQs
Do I have to peel the carrots?
It’s up to you! I like to keep the peels on, but if you want, you can peel the carrots. If you decide not to peel, the skin of the carrots will soften up nicely and blend in well once roasted. The olive oil will keep them moist while they’re in the oven. Plus, the skins are packed with Vitamin C!
I can’t eat chickpeas, can I use a substitute?
Yes! You can roast cauliflower florets along with the carrots and use them in place of the chickpeas.
What to pair with carrot hummus
Truthfully, you can pair pretty much anything with this recipe and it’ll be delicious. It can be used as a comfort side in the winter or a perfect summer salad pairing.
- Summer Vegetable Salad pairs well for a filling, well rounded meal while you’re snacking on the hummus.
- Vegetable Vietnamese Spring Rolls will add some crunch to your meal.
- Layered Hummus takes your basic hummus and makes it a whole meal!
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
Ingredients
- 4 large carrots
- 4 Tbsp extra virgin olive oil divided 60 mL
- 1 15-oz can chickpeas* 425 g, drained and rinsed – reserve chickpea juice
- 3 Tbsp tahini 45 mL
- 2 Tbsp lemon juice 30 mL
- 1 clove garlic
- 1 tsp smoked paprika
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Roast: Preheat oven to 400°F (204°C). Wash carrots, then set them on a parchment-lined baking sheet. Brush them with 1 Tbsp of the olive oil, then roast for 35 minutes, or until soft.
- Blend: Add roasted carrots and all remaining ingredients to a food processor or blender. Blitz until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture.
- Serve: For best texture, let cool in the fridge for an hour before enjoying.
jan says
it works with parsnips too!
Sarah Bond says
Oh that’s great to know! Thanks Jan! 😀