I can’t think of a better way to make hummus exciting than with roasted carrots. This roasted carrot hummus recipe is full of flavor and perfect for dipping, spreading, or eating straight from the spoon (no judgment here). The sweetness of the carrots balances perfectly with the earthiness of tahini, making it the best hummus recipe you’ve ever tasted! And don’t get me started on the roasted garlic hummus recipe vibes—totally addictive. So, let’s get roasting and blending, shall we?
Table of Contents
- 1) Key Takeaways
- 2) Easy Roasted Carrot Hummus Recipe
- 3) Ingredients for Roasted Carrot Hummus
- 4) How to Make Roasted Carrot Hummus
- 5) Tips for Making Roasted Carrot Hummus
- 6) Making Roasted Carrot Hummus Ahead of Time
- 7) Storing Leftover Roasted Carrot Hummus
- 8) Try these appetizers next!
- 9) Roasted Carrot Hummus
- 10) Nutrition
1) Key Takeaways
This roasted carrot hummus recipe is a game-changer, blending sweet, roasted carrots with creamy tahini and a touch of garlic. It’s perfect as an appetizer or a snack. Plus, it’s vegan-friendly! So if you’re craving something savory with a little twist, this is it. You can easily make it ahead of time for parties or meal prep. It pairs wonderfully with pita chips, veggies, or even just a spoon (I don’t judge).
And don’t worry, making hummus from scratch isn’t as intimidating as it seems. With simple ingredients and straightforward instructions, you’ll have a delicious homemade hummus that will wow your taste buds in no time!
2) Easy Roasted Carrot Hummus Recipe
Making hummus has never been so easy! The roasted carrots add a natural sweetness to this hummus recipe, while the tahini provides that rich, creamy texture we all love. All you need is a food processor to blend everything together – no need for fancy equipment. Toss in some roasted garlic, lemon juice, and a pinch of cumin, and you’re in hummus heaven.
The beauty of this roasted carrot hummus is its versatility. It’s the perfect spread for wraps, a dip for crackers, or even a topping for roasted vegetables. It’s not just good—it’s addicting. Once you try it, you’ll be making batches every week!
Plus, there’s no need to fuss with soaking dried chickpeas. Just use canned chickpeas for convenience, and let the flavors shine. The carrots roast to a perfect sweetness, complementing the tahini and garlic. It’s easy, it’s quick, and it’s ridiculously tasty.
3) Ingredients for Roasted Carrot Hummus
Carrots: The star of the show! Roasting the carrots brings out their natural sweetness, adding depth to the hummus. You’ll want to chop them up so they roast evenly and quickly.
Olive Oil: A little drizzle to roast the carrots and give them that golden, caramelized edge. Olive oil also adds a silky texture to the hummus.
Garlic: Roasted garlic adds a soft, mellow flavor that complements the carrots and tahini. If you’re like me and love garlic, don’t skip this step!
Tahini: This sesame paste is the key to a creamy, smooth hummus. It also adds that signature earthy flavor we all know and love in hummus.
Lemon Juice: A splash of fresh lemon juice brightens up the hummus and balances out the richness of the tahini. Don’t skip the lemon—it really makes the flavors pop!
Chickpeas: Canned chickpeas are your shortcut here. They’re convenient and still provide that classic hummus texture. You can peel the skins off for a super smooth hummus, but I’m not that picky.
Cumin: A pinch of cumin adds a warm, smoky note. It’s one of those spices that just ties everything together and adds that extra “something” to the flavor profile.
Salt: Salt enhances all the flavors. Don’t be afraid to season generously—you’ll be amazed at how much better it makes the hummus.
4) How to Make Roasted Carrot Hummus
Step 1: Preheat the oven to 400°F (200°C). While the oven heats up, chop your carrots into small chunks so they cook evenly. Toss the carrots with a little olive oil and season them with salt, pepper, and cumin. Spread them on a baking sheet and roast for 25-30 minutes, or until they’re soft and golden.
Step 2: While the carrots are roasting, wrap a garlic clove in foil and pop it in the oven alongside the carrots. This will roast the garlic, mellowing its sharpness and bringing out its sweet, nutty flavor.
Step 3: Once the carrots are roasted and cooled slightly, combine them with the garlic, tahini, lemon juice, and chickpeas in a food processor. Add a pinch of cumin and salt. Blend everything until smooth, adding water if necessary to reach your desired consistency. Taste and adjust the seasoning as needed—sometimes it needs a little more salt or lemon juice.
Step 4: Transfer the hummus to a bowl and drizzle with a little extra olive oil. Garnish with fresh herbs or a sprinkle of paprika if you’re feeling fancy. Serve with pita, veggies, or whatever you have on hand. Dig in!
5) Tips for Making Roasted Carrot Hummus
For an extra-smooth hummus, peel the skins off the chickpeas before blending. It’s a little extra work, but it makes a huge difference in texture. Or, you know, just leave the skins on and save some time—your hummus will still be delicious!
If you like your hummus with a bit of a kick, add a dash of cayenne pepper or a pinch of smoked paprika. It’s a simple way to bring some heat to the mix without overpowering the delicate flavors of the roasted carrots.
Want to make this ahead of time? No problem! Just make the hummus and store it in an airtight container in the fridge for up to a week. The flavors actually get better as they sit and mingle.
6) Making Roasted Carrot Hummus Ahead of Time
Roasted carrot hummus is one of those recipes that actually tastes better when made ahead of time. The flavors have a chance to meld together, and the hummus thickens slightly in the fridge. I recommend making it a day or two in advance for the best flavor!
If you’re prepping for a party or meal prep, simply store the hummus in an airtight container. When you’re ready to serve, give it a quick stir, and add a little drizzle of olive oil on top for freshness.
7) Storing Leftover Roasted Carrot Hummus
Leftover roasted carrot hummus can be stored in the fridge for up to a week. Just make sure to keep it in an airtight container so it doesn’t dry out. If it gets too thick, add a little water or olive oil and give it a good stir before serving again.
As with most homemade dips, the longer it sits, the more the flavors develop. So, don’t worry if you have leftovers—it’ll only get better with time.
8) Try these appetizers next!
9) Roasted Carrot Hummus
Roasted Carrot Hummus Recipe
Ingredients
For the Hummus
- 4 medium carrots, peeled and chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 clove garlic, roasted
- 1/2 cup tahini
- 3 tablespoons fresh lemon juice
- 1/4 cup water
- Salt to taste
Instructions
For the Hummus
- Preheat the oven to 400°F (200°C).
- Toss the chopped carrots with olive oil, thyme, cumin, paprika, and a pinch of salt. Spread them on a baking sheet in a single layer.
- Roast the carrots in the oven for 25-30 minutes, or until they are soft and slightly caramelized. While the carrots roast, you can go ahead and roast your garlic by placing the clove in foil and putting it in the oven alongside the carrots for the last 10 minutes.
- Once the carrots and garlic are roasted and cooled slightly, place them in a food processor along with tahini, lemon juice, and water.
- Process until smooth. Taste and adjust seasoning as needed.
- Serve with extra olive oil, fresh herbs, or a sprinkle of paprika.
10) Nutrition
Serving Size: 1/6 of the hummus | Calories: 150 | Sugar: 4 g | Sodium: 150 mg | Fat: 9 g | Saturated Fat: 1.5 g | Carbohydrates: 18 g | Fiber: 4 g | Protein: 5 g | Cholesterol: 0 mg
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