Roasted Carrot Hummus has more healthy nutrients than plain hummus, and this easy carrot hummus recipe is flavorful and delicious!
Carrot Hummus
Carrot Hummus was my daughter’s idea, so I must give her all the credit. Roasted carrots are her favorite vegetable dish, so it made sense. After tasting this delicious hummus, I can now say that my beautiful girl is also a genius! She must be, since this carrot hummus tastes absolutely amazing!
Hummus is such a wonderful healthy snack, and this roasted carrot hummus is packed with protein, vitamins, and nutrients. It also has anti-inflammatory properties due to the garlic. Carrot hummus is great served with pita chips or warm naan bread on a Mezze Platter. You can also use it as a spread for sandwiches, as a Salad topping, or as a dip for this Healthy Falafel.
Carrot Hummus is naturally a healthy, vegan, and gluten-free food. Homemade hummus, rather than store-bought, tastes better since it is fresh and you control what goes into it. Plus, homemade hummus tastes so much better than store-bought hummus. It is also so quick and easy to make. The tahini is optional, so you can omit it if you would like a tahini-free hummus, or you can use my easy Sunflower Tahini recipe that is super yummy!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts, or you can search or browse my Recipe Index.
Roasted Carrot Hummus Recipe Ingredients
Here are the carrot hummus recipe ingredients you will need…
- can of chickpeas – drained and rinsed.
- baby carrots
- tahini – optional
- olive oil
- whole garlic cloves – peeled
- lemon juice
- paprika
- kosher salt
- cayenne pepper
Optional Garnish
- cilantro or other fresh chopped herbs
- harissa
- sprinkle of paprika
- Chili Lime Pepitas
- Roasted Hazelnuts
- Spanish Roasted Peanuts – These come in a variety of flavors.
- Roasted Pistachios
- Garlic Roasted Almonds
- Herb Walnuts
How to Make Hummus with Carrots
To make Roasted Carrot Hummus, first, preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
Toss the baby carrots, peeled whole garlic cloves, paprika, salt, and cayenne pepper with 1 tablespoon of olive oil. Spread in an even layer on a baking sheet. Roast the carrots at 425 degrees Fahrenheit for about 25 minutes, stirring halfway through. Allow the carrots to cool to room temperature.
Once the carrots have cooled, add the roasted garlic and carrots, chickpeas, tahini, and lemon juice to a food processor. Pulse in 5-10 second intervals until combined. You may need to scrape the sides. Turn the food processor on the low setting and add the remaining 3 tablespoons of olive oil through the feed tube, one tablespoon at a time. Pulse again until smooth and creamy or until you reach your desired consistency. Do a taste test and add additional salt if necessary. I added an additional 1/4 teaspoon.
Note: You can store the hummus in the refrigerator, in an airtight container, for 3 days. It actually tastes even better after it has been refrigerated, allowing the flavors to meld.
Transfer to a bowl and drizzle with olive oil. Serve with fresh-cut veggies, pita chips, or warm naan bread.
Roasted Carrot Hummus
Ingredients
- 1 lb. baby carrots
- 1 15 oz. can chickpeas drained and rinsed
- ¼ cup tahini (see notes)
- ¼ cup lemon juice (juice of 1 lemon)
- ¼ cup olive oil divided
- 4 cloves garlic whole cloves - peeled
- 1 teaspoon paprika
- ½ teaspoon kosher Salt (add more to taste)
- ⅛ teaspoon cayenne pepper optional or to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
- Toss the baby carrots, peeled whole garlic cloves, paprika, salt and cayenne pepper with 1 tablespoon of olive oil. Spread in an even layer on a baking sheet. Roast the carrots at 425 degrees Fahrenheit for about 25 minutes, stirring half way through. Allow the carrots to cool to room temperature.
- Once the carrots have cooled, add the roasted garlic and carrots, chickpeas, tahini and lemon juice to a food processor. Pulse in 5 - 10 second intervals until combined. You may need to scrape the sides. Turn the food processor on the low setting and add the remaining 3 tablespoons of olive oil through the feed tube, one tablespoon at a time. Pulse again until smooth and creamy or until you reach your desired consistency. Do a taste test and add additional salt if necessary. I added an additional 1/4 teaspoon.
- Transfer to a bowl and drizzle with olive oil. Serve with fresh-cut veggies, pita chips or warm naan bread.
Notes
- The tahini is optional, so you can omit it if you would like a tahini-free hummus, or you can use my easy Sunflower Tahini recipe that is super yummy!
- You can store hummus in the refrigerator, in an airtight container, for up to 3 days. It actually tastes even better after it has been refrigerated overnight, allowing the flavors to meld.
- Hummus is great served with pita chips or warm naan bread on a Mezze Platter. You can also use it as a spread for sandwiches, as a Salad topping, or as a dip for this Healthy Falafel.
- cilantro or other fresh chopped herbs
- harissa
- sprinkle of paprika
- Chili Lime Pepitas
- Roasted Hazelnuts
- Spanish Roasted Peanuts – These come in a variety of flavors.
- Roasted Pistachios
- Garlic Roasted Almonds
- Herb Walnuts
(Note: This recipe was originally posted on March 8th, 2019. It has been updated with new photos and a new recipe card.)
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