Carrot Hummus is a delicious twist on a classic! Packed with roasted carrots, chickpeas, tahini, and 6 different spices, it’s creamy, flavorful, and sure to be your new FAVORITE snack!
There are certain foods you don’t discover until later in life, and for me, hummus was one of them. I was probably in my 20’s before I ever tasted it… and it’s definitely safe to say it was love at first bite.
From the creamy texture to the nutty flavor to the healthy, real ingredients, hummus has been one of my favorites since day one. It makes a delicious appetizer, snack, or meal addition… and I LOVE all the different flavor varieties!
Throughout the years I’ve had several “favorites”, like roasted garlic, roasted red pepper, or roasted pine nut… but ever since I ran across the idea of carrot hummus, this recipe has been my favorite.
The roasted carrots add a delicious sweetness to the hummus, and all the different spices make it one of the most flavorful I’ve ever tasted. It’s perfectly balanced with the chickpeas, tahini, and lemon juice, and delicious with pita bread, veggies, crackers, or any of your favorite dippers!
what you’ll need for this recipe
Carrots – Carrots are the key ingredient in this recipe. I used 1 pound of fresh, full sized carrots, which are seasoned and roasted to bring out all their delicious flavor. If you have mini carrots on hand, feel free to use them as a substitute.
Olive oil – Olive oil is another key ingredient in hummus and this recipe uses about 6 Tablespoons, which is divided between roasting, pureeing, drizzling on top as a finishing touch. I used extra virgin olive oil for maximum flavor, but you can use any type you have available.
Spices – One thing I love about this recipe is all the delicious spices! I used a combination of salt, pepper, cumin, smoked paprika, garlic, and cayenne pepper. (Feel free to omit the cayenne if you’re sensitive to heat!) I also garnished it with za’atar seasoning at the end.
Chickpeas – Since traditional hummus is made of chickpeas (the word hummus literally means ‘chickpea’ in Arabic) no recipe is complete without them. I used 1 (14 ounce) can of chickpeas, undrained. If you accidentally drain them, no problem. Just add 1/2 cup of water.
Lemon juice – Lemon juice adds a brightness and acidity to this hummus, balancing out the richness of the olive oil, chickpeas, and tahini. You can use either fresh or bottled juice in this recipe.
Tahini – Tahini is another ingredient found in traditional hummus recipes, and it adds deliciousness richness and creamy smoothness to the finished product. Tahini can often be found near the peanut butter in the grocery store, but may also be hiding in the “International” foods aisle.
how to make carrot hummus
Roast the carrots & garlic. The first step is to prep the carrots for roasting. Peel and slice them, then place them in a large mixing bowl. In a separate small bowl, combine the olive oil, salt, pepper, cumin, paprika, and cayenne pepper. Drizzle the olive oil mixture over the carrots and toss it well to coat. Spread them on a large rimmed baking sheet in an even layer. Next wrap 4 peeled garlic cloves in a small piece of foil and drizzle them with a small amount (about 1/2 Tablespoon) of olive oil. Fold the foil to close it, then place it on the baking sheet with the carrots. Roast both at 400° for 25-30 minutes, until carrots are fork-tender. Remove from the oven and set aside.
Blend the hummus. In a blender, combine the roasted carrots, roasted garlic, undrained chickpeas, lemon juice, tahini, and 3 Tablespoons of olive oil. Blend on high until completely smooth and creamy.
Garnish & enjoy. Transfer the hummus to a serving bowl and drizzle with additional olive oil to taste. Sprinkle with Za’atar seasoning and fresh herbs as desired. Serve with pita chips, veggies, or bread.
what you’ll love about this recipe
There’s so much to love about this hummus, from the delicious flavors to the creamy texture to the many health benefits of carrots. It’s also surprisingly easy to make and requires just 15 minutes of hands-on time!
how to make crispy pita chips
Homemade pita chips are easy to make in just a few simple steps. First, cut the pita bread into triangles and brush them lightly with olive oil. You can also add a sprinkle of salt if you’d like. Arrange them in a single layer on a baking sheet, then bake at 350° for about 10 minutes. Let them cool and they’re ready to eat!
Tips for Success
This recipe is incredibly easy to make, and even better when you follow a few basic guidelines! First, be sure to cut your carrots into small enough pieces (about 1 inch) so they roast quickly. Second, be sure to roast them until they’re completely tender and a fork slides into them without resistance. Third, you’ll want to use a high powered blender or food processor to make sure your hummus is smooth and creamy. Finally, don’t be afraid to drizzle it with extra olive oil for even more delicious flavor!
more delicious dip recipes
If you’re a dip lover like me, you’re always on the lookout for unique new recipes. These are some of our favorites!
- Dirty Martini Dip
- Everything Bagel Dip
- Beer Cheese Dip
- Bacon Blue Cheese Dip
- Loaded Guacamole
- Jalapeño Corn Dip
- Wedge Salad Dip
- Cowboy Caviar
Carrot Hummus
Carrot Hummus is a delicious twist on a classic! Packed with roasted carrots, chickpeas, tahini, and 6 different spices, it's creamy, flavorful, and sure to be your new FAVORITE appetizer!
Ingredients
- 1 pound carrots
- 6 Tablespoons olive oil, divided
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 4 cloves fresh garlic
- 14 ounce can chickpeas
- 2 Tablespoons tahini
- 2 Tablespoons lemon juice
- Za'atar seasoning, to taste
- Fresh parsley, to taste
Instructions
- Peel and slice them the carrots and place them in a large mixing bowl.
- In a separate small bowl, combine the olive oil, salt, pepper, cumin, paprika, and cayenne pepper. Drizzle the olive oil mixture over the carrots and toss it well to coat. Spread on a large rimmed baking sheet in an even layer.
- Wrap 4 peeled garlic cloves in a small piece of foil and drizzle them with a small amount (about 1/2 Tablespoon) of olive oil. Fold the foil to close it, then place it on the baking sheet with the carrots. Roast at 400° for 25-30 minutes, until carrots are fork-tender. Remove from the oven and set aside.
- In a blender, combine the roasted carrots, roasted garlic, undrained chickpeas, lemon juice, tahini, and 3 Tablespoons of olive oil. Blend on high until completely smooth and creamy.
- Transfer the hummus to a serving bowl and drizzle with additional olive oil to taste. Sprinkle with Za'atar seasoning and fresh herbs as desired. Serve with pita chips, veggies, or bread.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 418mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 3g
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