Smoky Roasted Carrot Hummus

Looking to add a light, satiating snack to your repertoire? This creamy roasted carrot hummus recipe is exactly what you need. Made with just nine easy-to-find ingredients, it’s perfect for dipping, spreading, or spooning straight from the bowl (no judgment here!).

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Hummus 2.0

We’re big fans of hummus in all flavors and forms around here. It’s typically made with chickpeas and various spices, but sometimes you need a little veggie boost—enter carrot hummus!

Carrots are packed with health benefits, and roasting them brings out their natural sweetness for a rich (highly addictive) hummus flavor. And I mean… how can you beat that bright, sunshiney color?

Here’s What You’ll Need

This recipe requires minimal ingredients and mostly comprises pantry staples.
Jump to the recipe card for exact measurements—this is just an overview!

• Carrots: Everyone talks about carrots being good for your vision, but did you know they’re also fantastic for your immune system, brain, blood pressure, and blood sugar? Roasting them adds a caramelized sweetness that takes this hummus to the next level.
• Chickpeas: Chickpeas are a fiber powerhouse that promotes gut health and keeps you fuller longer. Canned chickpeas work for convenience—just make sure to drain and rinse them. Pro tip: For extra-smooth and creamy hummus, cook your own chickpeas (it’s worth the effort!).
• Tahini: This rich, nutty sesame paste is a hummus essential (it’s also a great source of healthy fats). At most grocery stores, you’ll find tahini in the international aisle or near nut butter. Give the jar a good stir before using it, as it tends to separate.
• Lemon juice, Garlic, Spices: Need I say more? Citrus juice is a must to balance out your flavor profile in this dish. Fresh garlic and spices are the finishing touches you need to make this carrot hummus perfect.

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 freshly 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!

Making Carrot Hummus Is So Simple

This hummus could not be easier to make, and the preparation is mostly hands-off! Jump to the recipe card for the full printable instructions.

1. Roast The Carrots: After washing thoroughly, leave the carrots whole (you’ll need about 1 to 1½ lbs in total). Brush 1 tablespoon of olive oil over them to keep them from drying out, then roast them at 400°F (204°C) for 35 minutes.
2. Blend The Hummus: Time to combine all of your ingredients! Blend everything in a food processor, then toss your carrot hummus in the fridge for at least an hour to cool and become dippable.

Recipe tips

Texture: If you like a chunkier hummus, stop the blender or food processor before it gets too smooth.

Spicy Kick: Add a pinch of cayenne or harissa paste for a spicy version.

Other Flavors: Hummus is an incredibly forgiving recipe, meaning you can add basically whatever ingredients or flavors you want! (Check out our *ultimate guide* to flavored hummus for more ideas.)

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Smoky Roasted Carrot Hummus Recipe

5 from 8 ratings

By: Sarah Bond

Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Servings: 8 servings

Looking to add a light, satiating snack to your repertoire? This creamy roasted carrot hummus recipe is exactly what you need. Made with just 9 easy-to-find ingredients, it's perfect for dipping, spreading, or spooning straight from the bowl (no judgment here!).

Ingredients 

1x2x3x

• ▢ 1 to 1½ lbs carrots, 6 to 8 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

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Instructions 

• Roast: Preheat oven to 400°F (204°C). Wash the carrots and set them on a parchment-lined baking sheet. Brush them with 1 Tbsp of olive oil, then roast them for 35 minutes 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 the best texture, let the hummus cool in the fridge for an hour before enjoying it.
  

Notes

*Dried chickpeas: This recipe is great if you soak and cook the chickpeas yourself. Cook the chickpeas a bit longer than usual until they become very soft (borderline mushy). This will give you the creamiest hummus!

Storage: When you’re done snacking, put your leftovers in an airtight container and store it in the fridge.

Do I have to peel the carrots? It’s up to you! I like to keep the peels on, but you can peel them if you want. 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.

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 14g | Protein: 3.3g | Fat: 10.5g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 366mg | Potassium: 219mg | Fiber: 3.3g | Sugar: 1.9g | Calcium: 50mg | Iron: 1mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!