Roast carrots add natural sweetened to this roast carrot hummus, but the simple spice blend bring warmth and balance. After roasting, blend the carrots with your usual hummus ingredients (chickpeas, tahini, garlic, etc) until smooth & creamy. Enjoy as a healthy snack dip with assorted veggies & crackers or as a delicious spread on sandwiches and wraps.
Original recipe shared on March 31, 2017 โ updated March 06, 2025 with improved photos, recipe and tips.
Roasted Carrot Hummus at A Glance
- It starts with spiced, roasted carrots
- Toss the carrots in a simple spice blend made up of ground cumin, paprika, chilli powder, cinnamon & salt.
- Roasting time will vary a bit depending on carrot size
- Cut carrots into 1.5-2 inch long pieces then cut in half lengthwise to make carrot sticks. Slice thick carrot stalks into quarters to speed up roast time.
- Adjust the spice level to your preference
- Adjust the heat level by increasing or decreasing the amount of chili powder you use. Use mild, medium or hot chili powder. Feel free to play around with the other spices too.
Roasted Carrot Hummus Steps
Season carrots: Combine spices in a small cup/jar then toss carrots in oil & 1 tsp of the blend. Save the remaining spice mix for later.
Roast: Spread across a baking sheet and roast for about 20-25 minutes until caramelised around the edges and fork tender.
Blend tahini mixture: Blend tahini, garlic, lemon juice, salt and remaining spice blend on high for about 30-60 seconds garlic cloves & spices are evenly combined.
Add carrots & chickpeas: After slightly cooling the carrots, add to the tahini mixture along with the drained chickpeas & blend.
Add oil & water: With the motor running, pour olive oil and water in through the feeding tube. Scrape down the sides of the bowl as needed.
Season & taste: Season with more salt, lemon juice or other spices. If you need to thin out your hummus, add an extra tablespoon or two of water or oil
Freeze Leftover Hummus โ๏ธ
Freeze in an airtight container. I recommend freezing in small portions in an ice cube tray so you can thaw quickly and use as needed. Freeze a few hours until sold, then pop out of the tray and transfer to a larger bag/container for final storage.
Thaw overnight or a few hours in the fridge. Give it a good stir after thawing and enjoy. If the te
How long in the freezer? Keep in mind that the longer it’s frozen, the more the texture will deteriorate. Use within 1-2 months, but you can freeze up to 4. Any longer and both flavor and texture will suffer.
More Delicious Dips & Spreads
Enjoy!
Let me know if you try this easy carrot hummus recipe! Leave aย comment and reviewย with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Roasted Carrot Hummus Recipe
Roast carrots & garlic until fork tender then blend with a few simple spice and your usual hummus ingredients.
Ingredients
Roast Carrots
- 1 tsp ground cumin
- ยฝ tsp chili powder - mild, medium or spicy
- ยฝ tsp paprika
- ยฝ tsp fine sea salt + more to taste
- ยผ tsp ground cinnamon
- 2-3 medium carrots, peeled & cut into 1ยฝ - 2-inch long pieces
- 1 tbsp olive oil (15ml)
Hummus
- โ cup tahini, stirred (80 g)
- 3 tbsp lemon juice (45 ml) - or more as needed
- 3 cloves garlic, smashed or roughly chopped
- 1 can chickpeas, (garbanzo beans) drained and rinsed (15 oz | 400 g)
- 2-4 tbsp water, more as needed (30-60 ml)
- 1 tbsp extra virgin olive oil (15ml)
Instructions
- Preheat oven to 425ยฐF (220ยฐC). For easy cleanup: line a large sheet pan or baking dish with foil or parchment paper.
- Season carrots: Add carrots to a large, rimmed baking sheet. In a small cup or bowl, mix together the cumin, chili powder, paprika, salt and cinnamon. Drizzle oil over the carrots along with 1 tsp of the spice mixture (saving the rest for later). Toss together until everything is evenly coated in oil and spice. Spread the carrots out in an even layer across the baking sheet.
- Roast: Bake in the middle of the oven for about 20-25 minutes or until fork-tender and the edges look caramelized. Stir the carrots after about 15 minutes then finish roasting. Total cook time will vary depending on how thick the carrots sticks are. After roasting, let the carrots cool on the baking sheet for at least 5 minutes before blending.
- Whip tahini & spices: Add the tahini, lemon juice, garlic and remaining spice blend to a food processor or high speed blender. Blend on high for 30-60 seconds until you have a thick, creamy mixture. Stop and scrape down the sides of the bowl/blender to make sure everything is thoroughly mixed together.
- Chickpeas & roasted carrots: Add the chickpeas and roasted carrots to the tahini mixture and blend on high. With the motor running, pour the water and oil in through the feeding tube. Keep blending until you reach your desired consistency. Taste and season with more salt or lemon juice as you see fit then serve & enjoy.
- Store/Freeze: Keep leftovers covered in an airtight container in the fridge for up to one week. Freeze in small portion sizes in ice-cube trays or silicon moulds and freeze up to 3 months. Defrost in the fridge a few hours or over night.
Notes
- How many carrots: Aim for carrots about 6-7 inches long. Carrots sizes vary so don't worry about being exact - I usually ended up with about 10-12 oz. You can always add more water or oil if you need help blending.
- Yield: About600g | A little over 2.5 cups | ยฝ cup = 115g
- Water: You will need to adjust the amount of additional water depending on the consistency of your tahini. Thicker tahini will require more water and thinner, more oily tahini will require less.
Renate Fekete says
wonderful vegetable recipes. For health reasons, I am now onto vegetables, and honestly, I come from the age of salted water and boil, though I have long since turned to steaming- but these recipes are tasty as well as healthy. thank you.
Sarah Nevins says
I’m so glad to hear that! It may be a bit more work, but the end result is always so worth it ๐
diana kimball says
Are you using toasted sesame oil or just plain sesame oil? The measurement seemed too generous for the toasted oil.
Sarah says
Hi Diana! You can use whichever one you prefer here!
Heather Kinnaird says
what an absolutely delicious dip!! those carrots sound amazing
Sarah says
Thanks Heather!