This post may contain affiliate links. Read our disclaimer.
Roasted carrots and garlic are transformed into a healthy party dip in this Carrot Hummus recipe. Easy to make with a handful of simple ingredients, it’s a naturally vegan snack to serve with veggies and pita for dipping.
Why settle for regular hummus when you can have fun flavor variations? Hummus is a popular, flexible, and healthy dip/spread that’s traditionally made with blended chickpeas, tahini, lemon juice, garlic, salt, and oil. It’s nutty and creamy but can be made so much more exciting with add-ins.
Introducing this over-the-top Carrot Hummus recipe! Roasted carrots and garlic cloves are blended with traditional hummus ingredients (chickpeas, cumin, tahini, etc.) to transform this popular snack into a vibrant orange dip or spread. It has a beautiful blend of sweet, nutty, and earthy flavors while sneaking in extra vitamins and minerals!
I’ve made a handful of hummus variations using sweet potatoes and harissa, pumpkin and cream cheese, and carrot tops and pesto. These dynamic additions take this classic dip and turn it into an irresistible snack with extra layers of flavor and nutritional benefits. They’re perfect for parties and special events or as a healthy after-school snack!
- Roasted carrots give a classic batch of hummus a gorgeous orange color and a subtly sweet flavor. They also give it a boost of vitamin A, potassium, and fiber!
- It’s a versatile snack that can be served with vegetables and pita bread for dipping, spread on a sandwich or wrap, or used as a healthy salad dressing.
- It’s naturally vegan and gluten free!
Carrots - Bite-sized carrots are quickly roasted in the oven until they’re soft enough to blend. The sugars in the carrots caramelize as they cook, making the vegetable 10 times as flavorful. Go ahead and experiment with more than just orange carrots, too. Yellow and purple carrots would be just as flavorful and nutritious but will give the hummus an even more interesting color.
Garlic - Whole garlic cloves are roasted along with the carrots, then blended into the hummus. They add a rich savory flavor that makes this carrot hummus completely irresistible.
Chickpeas - Use canned chickpeas to make this recipe even faster. No need to peel the chickpeas ahead of time!
Tahini - Tahini (AKA sesame paste) is a traditional ingredient in hummus recipes. It gives the dip a smooth and creamy texture and a nutty, earthy flavor.
Cilantro - Fresh cilantro is used both in the hummus and as a garnish. Feel free to leave it out or replace it with fresh parsley instead.
Step 1: Roast the carrots. Season the chopped carrots and whole garlic cloves with olive oil and salt, then lay them in a single layer on a baking sheet. Roast in the oven until the carrots are soft.
Step 2: Puree the carrots. Transfer the roasted carrots and garlic to a food processor and pulse a few times.
Step 3: Blend the ingredients. Next, add the chickpeas, tahini, lemon juice, cumin, salt, and cilantro to the food processor and blend. With the motor still running, slowly stream in the olive oil and water until the hummus is mostly smooth.
Step 4: Garnish and serve. Transfer the hummus to a serving bowl. Smooth out the top, then garnish with a drizzle of olive oil, extra cilantro, and a pinch of salt and cumin. Enjoy!
Tips and FAQs
- You can air fry the carrots and/or garlic to speed up the process.
- Use ice water to give the hummus a lighter and creamier consistency.
- Want to add a little bit of spice to this recipe? Add 1 to 2 tablespoons of sriracha or harissa. Garnish with red chili flakes and enjoy this spicy snack.
- Save the carrot tops so you can make a batch of carrot top hummus to serve alongside this recipe!
How do you serve carrot hummus?
There are 3 great ways to use carrot hummus: as a dip, a sandwich spread, and as a dressing!
- Dip: Carrot hummus is fantastic served as a dip with pita bread, cucumbers, celery, and other cut vegetables. For a crowd-pleasing snack, pair it with a meat and cheese board or other fun dips, like my caramelized onion dip.
- Spread: Use the hummus as a flavorful, protein-packed, and healthy spread on sandwiches and vegetable wraps.
- Dressing: Add a dollop of the hummus on top of your favorite grain bowl, like this Mediterranean hummus bowl, for extra protein. Or stir a spoonful of hummus with water and drizzle it over your favorite leafy green salad!
Can you make hummus without a food processor?
Yes! You can make hummus in a small blender if you don’t own a food processor. Just know that you’ll need to scrape down the sides more often.
Refrigerator: Store the leftover hummus in an airtight container in the fridge for up to 1 week.
Freezer: It also freezes well for up to 1 month. Let it thaw in the fridge before serving.
More easy and healthy dips to try
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 4 carrots chopped into bite-size pieces
- 3 garlic cloves peeled whole
- 1 tablespoon olive oil
- pinch of salt
- 15 oz chickpeas drained and rinsed
- 3 tablespoon tahini
- 2 tablespoon lemon juice
- 1 teaspoon cumin plus more to taste
- ¾ teaspoon salt
- 1 tablespoon cilantro roughly chopped, plus more for garnish
- 4 tablespoon olive oil
- 1 tablespoon water
- Preheat oven to 425°.
- Add the chopped carrots, garlic, olive oil, and salt to a small bowl then stir to combine. Transfer to a baking sheet, then roast for 15-20 minutes until the carrots are soft; transfer to your food processor; pulse 5-6 times.
- Add the chickpeas, tahini, lemon juice, cumin, salt, and cilantro and blend. With the motor running, pour the olive oil and water in through the top until the hummus is mostly smooth (you may need to scrape down the sides once or twice).
- Transfer to a bowl, then garnish with additional olive oil, cilantro and a pinch of salt and cumin. Enjoy!