Roasted Carrot Hummus is a creamy dip made with sweet roasted carrots, chickpeas, tahini, garlic, and lemon. It’s a bright, flavorful appetizer perfect for spring gatherings and Easter.
Roasted Carrot Hummus
My friend made this Roasted Carrot Hummus and was so excited for me to try it that I had to recreate it at home. It’s a fun twist on classic hummus, blending roasted carrots with chickpeas, tahini, garlic, spices and lemon or vinegar for a smooth, flavorful dip with a beautiful golden color. It feels especially perfect for spring and makes a great Easter appetizer served with fresh vegetables, pita chips, or crackers. If you’re planning an Easter menu or spring gathering, this roasted carrot hummus is a great place to start. For more ideas for your holiday table, check out more of my Easter recipes.
Why This Recipe Works
Adding roasted vegetables is a simple, low-calorie way to elevate plain hummus. It not only changes the flavor but also alters the color, making it a fun addition to any veggie tray.
- Balanced flavor: The sweet roasted vegetables, sharp raw garlic and vinegar, and warm spices create a well-balanced hummus that will have you coming back for more.
- Make-ahead snack: Keep it in the fridge for a convenient snack during the week.
- Easy: After roasting the vegetables, it only takes a few minutes to blend everything together.
- Nutritious: This healthy hummus dip contains staples of the Mediterranean diet, which provide anti-inflammatory benefits and heart- healthy fats.
Ingredients You’ll Need
Here’s what you’ll need to make this easy roasted carrot hummus recipe. See the recipe card below for the exact measurements.
- Chopped Sweet Onions become even sweeter when roasted.
- Carrots: Peel and thinly slice a carrot.
- Garlic: Roast 1 clove and leave the other raw. To make a less garlicky dip, roast both cloves to mellow their flavor.
- Spices: Cumin, smoked paprika, and salt
- Chickpeas, a key ingredient in hummus, are an affordable source of plant- based protein and fiber. When you drain them, save some of the liquid for blending.
- Tahini is a smooth paste made from ground sesame seeds with a rich, nutty flavor.
- White Wine Vinegar or Fresh Lemon Juice: The acidity balances the other rich ingredients.
How to Make Roasted Carrot Hummus
To shorten the roasting time, chop your vegetables into smaller pieces. You can use a food processor or a high-speed blender, but if you have both, I recommend the food processor for a smoother, creamier hummus. See the recipe card at the bottom for printable instructions.
- Roast vegetables: Spray the carrots, onions, and 1 garlic clove with oil, then sprinkle with seasoning. Roast on a parchment-lined baking sheet at 425°F for 15 to 20 minutes.
- Puree the hummus: Add the cooled veggies to a food processor or blender with the remaining ingredients. Blend until smooth. It might need a little liquid to get fully blended, so add 1 tablespoon of the garbanzo bean liquid at a time if necessary.
Variations
- Onions: Substitute a red onion or shallot.
- Prefer a milder garlic flavor? Roast both cloves.
- No smoked paprika? You can use sweet paprika.
- Spicy carrot hummus: Sprinkle in crushed red pepper flakes or cayenne.
- Flavor boosters: Add za’atar, oregano, or parsley.
- Garnish with whole chickpeas or fresh herbs.
Serving Suggestions
- Party appetizer: Serve this healthy roasted carrot hummus with raw vegetables, like cucumbers, bell peppers, and sugar snap peas, crackers, pita bread wedges, and pita chips. It’d look pretty on a crudité or charcuterie board.
- Swap it for mustard or mayo: Use it as a spread on any sandwich or wrap, like this Hummus Avocado Toast, Open-faced Tuna Sandwich, or Grilled Chicken Sandwich.
- Add it to a Mediterranean bowl. I like to recreate Cava bowls at home with roasted veggies, meatballs, feta, and hummus.
- Use it in any recipe that calls for hummus, such as this Greek 7-Layer Dip or Greek Nachos.
Storage
- Make Ahead: Prepare this roasted carrot hummus a day in advance if you’re serving it at a party.
- Refrigerate leftovers for up to 4 days.
- Freeze hummus in an airtight container for up to 3 months.
- Thaw it in the refrigerator. If it’s too thick, add a bit of water or olive oil and blend again.
More Hummus Recipes
Looking for more hummus recipes? Try my other easy homemade hummus recipes perfect for dipping, spreading, or adding to bowls.
More Spring Appetizers
If you’re planning a spring gathering, be sure to check out my other appetizer recipes, perfect for entertaining, holiday tables, or simple grazing boards.
Yield: servings
Serving Size: 1 /4 cup
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Preheat oven to 425°F and prepare a medium sheet pan with parchment paper.
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Add onion, carrot and 1 clove of garlic to the baking sheet. Spray with baking spray and then top with the cumin,smoked paprika and salt. Toss to coat.
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Roast vegetables for 15-20 minutes until the carrots are soft and the onions start to crisp. Allow to cool.
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Add roasted vegetables, chickpeas, tahini, white wine vinegar and remaining raw garlic clove to a food processor or blender; blend until smooth. Add liquid from chickpeas in 1TB increments to help bring together.
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Spoon into a dish and top with a sprinkle of smoked paprika– serve with crudites!
Last Step:
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- For a less-garlicky dip, add both cloves to the roasted vegetables.
- The thinner the vegetables are cut, the shorter the cook time is!
Serving: 1 /4 cup, Calories: 88.5 kcal, Carbohydrates: 13.5 g, Protein: 4 g, Fat: 2.5 g, Saturated Fat: 0.5 g, Sodium: 399.5 mg, Fiber: 4 g, Sugar: 5 g
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