Carrot Hummus? You betcha! This is so good! The sweetness of the carrots and the savory garlic and tahini turn humble root veggies into a dippable sensation! It’s so easy to make, and once you start dipping, I bet you can’t stop!
This carrot hummus is more than just a pretty color — it’s packed with flavor and perfect for snacking, entertaining, or adding a pop of color to your table. Roasting the carrots brings out their natural sweetness, while tahini and garlic give it that classic hummus richness. It’s smooth, creamy, and just begging to be scooped up with pita, crackers, or crunchy veggies.
I love making this for casual get-togethers or as part of a vibrant mezze spread. It’s a crowd-pleaser, and since it’s naturally vegan and gluten-free, everyone can dive in. Plus, you can easily adjust the seasoning or spice level to suit your taste. Whether you’re hosting friends or just need a flavorful snack for yourself, this carrot hummus always delivers!
Ingredients
- Carrots – Peeled and cut into 1/2-inch pieces. Don’t cut them too small or they’ll burn. You have to use fresh carrots for this recipe – frozen or canned just won’t work.
- Garlic – Unpeeled, you’ll peel them later. They’ll roast in their skins and get nice and sweet.
- Extra-virgin olive oil – Plus more for drizzling.
- Ground cumin
- Kosher salt
- Ground black pepper
- Tahini – Tahini is sesame seed paste and it’s a crucial ingredient for any kind of hummus. You can find it in the international aisle, but some brands are refrigerated so it may be there, too.
- Cilantro – Chopped. Plus 1 teaspoon for garnish.
- Lemon – You’ll need fresh lemon juice.
- Water
- Extra-virgin olive oil – For blending.
For serving:
- Pita chips
- Endive
- Baby bell peppers
- Radishes
- Green beans – Blanched.
- Persian cucumbers
How to Make Roasted Carrot Hummus
- Preheat the oven to 400°F (200°C).
- Toss the carrots and garlic with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them out in a single layer. Roast for 20–25 minutes or until the carrots are tender and lightly caramelized, stirring halfway through. Let cool slightly.
- Peel the garlic cloves and discard the skins.
- Combine the roasted carrots, garlic, tahini, cilantro, lemon juice, and water in a food processor or blender. Pulse until the mixture starts to become smooth.
- Drizzle in 2 to 3 tablespoons of olive oil while the blender or food processor is on, until the hummus becomes creamy and smooth. If it’s too thick, add more water a tablespoon at a time.
- Transfer the hummus to a serving bowl. Make a small well in the center and drizzle with olive oil. Sprinkle the remaining 1 teaspoon of cilantro over the top.
- Serve with pita chips and assorted vegetables like endive, baby bell peppers, radishes, blanched green beans, and Persian cucumbers.
Step-By-Step Process
Chef Jenn’s Tips
- If the hummus is too thick, thin it out with a little more lemon juice or water.
- For extra flavor, sprinkle with smoked paprika or a drizzle of chili oil before serving.
Recommended
Make it a meal
Serve this hummus with grilled chicken, roasted lamb, or as part of a Mediterranean mezze platter with olives, feta, and flatbread.
Storage
Store hummus in an airtight container in the fridge for up to 4 days. Not recommended for freezing as the texture can become grainy.
Roasted Carrot Hummus
Ingredients
- 1 pound carrots peeled and cut into ½-inch pieces
- 2 cloves garlic unpeeled
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons tahini
- 1 tablespoon cilantro chopped, plus 1 teaspoon for garnish
- juice of 1 lemon
- 5 tablespoons water
- 2 – 3 tablespoons extra-virgin olive oil for blending
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the carrots and garlic with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them out in a single layer. Roast for 20–25 minutes or until the carrots are tender and lightly caramelized, stirring halfway through. Let cool slightly.
- Peel the garlic cloves and discard the skins.
- Combine the roasted carrots, garlic, tahini, cilantro, lemon juice, and water in a food processor or blender. Pulse until the mixture starts to become smooth.
- Drizzle in 2 to 3 tablespoons of olive oil while the blender or food processor is on, until the hummus becomes creamy and smooth. If it’s too thick, add more water a tablespoon at a time.
- Transfer the hummus to a serving bowl. Make a small well in the center and drizzle with olive oil. Sprinkle the remaining 1 teaspoon of cilantro over the top.
- Serve with pita chips and assorted vegetables like endive, baby bell peppers, radishes, blanched green beans, and Persian cucumbers.
Notes
Chef Jenn’s Tips
- Roasting the garlic in its skin makes it mellow and sweet—don’t skip this step!
- If the hummus is too thick, thin it out with a little more lemon juice or water.
- For extra flavor, sprinkle with smoked paprika or a drizzle of chili oil before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.