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–+ servings
Carrot hummus on a plate with a wooden spoon.
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5 from 8 ratings

Smoky Roasted Carrot Hummus Recipe

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!).
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizers, Dips, Sauces, and Salsas, Side Dishes, Snacks
Cuisine: American, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: carrot hummus, healthy hummus, orange hummus, roasted carrot hummus, vegetable hummus
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: Game Day, Halloween, Thanksgiving
Time: 45 minutes or less
Servings: 8 servings
Author: Sarah Bond

Ingredients

  • 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

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.
    Whole roasted carrots with char marks rest on parchment paper atop a baking tray, set against a light blue background—perfect for pairing with creamy carrot hummus.
  • 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.
    Chickpeas, roasted carrots, spices, and garlic cloves are in a food processor bowl, ready to be blended into flavorful carrot hummus.
  • Serve: For the best texture, let the hummus cool in the fridge for an hour before enjoying it.
    An orange carrot hummus spread being blended in a food processor, with a spoon scooping some of the creamy mixture from the side.

Video

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
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