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A bowl of Roasted Carrot Hummus garnished with cilantro on a white plate. A small jug of olive oil, celery stick, and a plate of cherry tomatoes and mini peppers are in the background.
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Roasted Carrot Hummus

Roasted Carrot Hummus is a vibrant, creamy dip packed with sweet roasted carrots, chickpeas, tahini, and warm spices. This healthy and flavorful twist on classic hummus is perfect for dipping, spreading, or serving as a light snack.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: healthy dip, homemade hummus, roasted carrot hummus
Servings: 6 servings
Calories: 140kcal
Author: Chef Jenn

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

Serving: 1cup | Calories: 140kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 250mg | Potassium: 288mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12644IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg