Roasted Carrot Hummus is super healthy and delicious! This nutritious snack is so easy to make and tastes better than store-bought hummus.
Carrot Hummus
Carrot Hummus was my daughter’s idea, 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 even has anti-inflammatory properties due to the garlic. It’s great served with fresh-cut veggies, pita chips or warm naan bread. You can also use it as a spread for sandwiches and toast.
Carrot Hummus is naturally a healthy, vegan, and gluten-free food. Homemade hummus, rather than store-bought, is even 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, you can omit it if you would like a tahini-free hummus.
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.
Carrot Hummus Ingredients
- 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
How to make Roasted Carrot Hummus
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, stir 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
- 4 tablespoons olive oil divided
- 3 tablespoons lemon juice
- 2 tablespoons tahini optional
- 4 cloves garlic whole cloves - peeled
- 1 teaspoon paprika
- 1/2 teaspoon Kosher Salt plus more to taste
- 1/8 teaspoon Cayenne Pepper
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
(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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