Roasted Carrot Hummus
Carrot hummus is a vibrant, flavorful twist on classic hummus. The natural sweetness of roasted carrots, combined with creamy tahini and roasted garlic, makes for an irresistible dip. It’s smooth, rich, and perfect for scooping with pita chips or fresh veggies.
This colorful dip isn’t just delicious — it’s also a crowd-pleaser, ideal for gatherings or as part of a mezze platter. Since it’s naturally vegan and gluten-free, it’s a great option for accommodating different dietary needs. Plus, you can easily customize the seasoning to suit your taste.
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
- Set your oven to 400°F (200°C).
- Toss the carrots and garlic cloves with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
- Bake for 20-25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized. Let them cool slightly.
- Remove the skins from the garlic.
- Blend the roasted carrots, peeled garlic, tahini, cilantro, lemon juice, and water. Pulse until the mixture starts to come together.
- Slowly drizzle in 2-3 tablespoons of olive oil. Continue blending until the hummus is creamy and smooth. If it’s too thick, add water a tablespoon at a time until it reaches your desired consistency.
- Transfer the hummus to a serving bowl. Create a small well in the center and drizzle with a bit of olive oil. Sprinkle the remaining cilantro on top for a fresh finish.
- Serve with pita chips, crunchy veggies, or any of your favorite dippers.
Step-By-Step Process
Chef Jenn’s Tips
- Roasting garlic in its skin softens the flavor and brings out its natural sweetness — don’t skip this step!
- For a thinner consistency, add a little more water or lemon juice.
- For extra flavor, sprinkle with smoked paprika or drizzle with chili oil before serving.
- Adjust salt and lemon juice to taste if needed.
Make It A Meal
Pair your roasted carrot hummus with grilled chicken, roasted lamb, or a fresh Mediterranean salad. It also makes a fantastic addition to a mezze platter, served alongside olives, feta cheese, and warm pita bread.
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Storage
Keep leftover hummus in an airtight container in the refrigerator for up to 4 days. It’s best enjoyed fresh, as freezing may affect the texture. If it thickens too much in the fridge, stir in a splash of water or olive oil to restore the creamy consistency.
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
- Set your oven to 400°F (200°C).
- Toss the carrots and garlic cloves with 1 tablespoon of olive oil, cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
- Bake for 20-25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized. Let them cool slightly.
- Remove the skins from the garlic.
- Blend the roasted carrots, peeled garlic, tahini, cilantro, lemon juice, and water. Pulse until the mixture starts to come together.
- Slowly drizzle in 2-3 tablespoons of olive oil. Continue blending until the hummus is creamy and smooth. If it’s too thick, add water a tablespoon at a time until it reaches your desired consistency.
- Transfer the hummus to a serving bowl. Create a small well in the center and drizzle with a bit of olive oil. Sprinkle the remaining cilantro on top for a fresh finish.
- Serve with pita chips, crunchy veggies, or any of your favorite dippers.
Notes
Chef Jenn’s Tips
- Roasting garlic in its skin softens the flavor and brings out its natural sweetness — don’t skip this step!
- For a thinner consistency, add a little more water or lemon juice.
- For extra flavor, sprinkle with smoked paprika or drizzle with chili oil before serving.
- Adjust salt and lemon juice to taste if needed.
