Forget the chick peas, make Roasted Carrot Hummus instead! It’s creamy, naturally sweet, and so good. The best part is how easy this recipe is. Simply roast, blend and serve! Perfect for potlucks, spring brunch, or anytime you want something different, this hummus is a winner and one of my favorite recipes!

This vibrant hummus is naturally vegan and gluten-free, making it a crowd-pleasing choice for gatherings. Serve it with pita, crackers, or fresh veggies for a delicious, colorful addition to any table. Adjust the seasonings to your taste and enjoy a homemade dip that’s both simple and satisfying.

A bowl of Roasted Carrot Hummus garnished with chopped cilantro, placed on a white plate with a silver spoon beside it.

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

Ingredients for Roasted Carrot Hummus recipe arranged on a surface: cilantro, carrots, extra-virgin olive oil, tahini, garlic, kosher salt, ground cumin, ground black pepper, water, and a lemon.

How to Make Roasted Carrot Hummus

Set your oven to 400°F (200°C).
Toss the carrots and garlic cloves in 1 tablespoon of olive oil, then season with cumin, salt, and pepper. Spread them on a baking sheet in a single layer.
Bake for 20 to 25 minutes, stirring halfway through, until the carrots are tender and caramelized. Let them cool slightly.
Remove the garlic skins and discard. The roasted garlic will be soft and sweet.
Blend the roasted carrots, garlic, tahini, cilantro, lemon juice, and water. Pulse until the mixture begins to smooth out.
Slowly drizzle in 2 to 3 tablespoons of olive oil until the hummus reaches a creamy consistency. If it’s too thick, add a tablespoon of water at a time until smooth.
Transfer the hummus to a bowl. Create a small well in the center, drizzle with olive oil, and sprinkle with the reserved cilantro for garnish.
Serve alongside pita chips and fresh vegetables for dipping.

Step-By-Step Process

Carrots, cilantro, olive oil, tahini, garlic cloves, lemon, and small bowls of spices and water arranged on a light surface. — Ingredients.

Sliced carrots and garlic pieces seasoned and placed in a metal baking tray on a gray surface. — Ingredients.

Chef Jenn’s Tips

Keep the garlic cloves in their skins while roasting. It enhances the flavor and prevents burning.
For a thinner hummus, add a splash of water or lemon juice until it reaches your desired texture.
For a smoky kick, sprinkle some smoked paprika or drizzle chili oil over the top before serving.

Make it a meal

Pair this creamy hummus with grilled chicken, roasted lamb, or falafel. It also complements a Mediterranean mezze platter with olives, feta, and flatbread for a vibrant appetizer spread.

Bowl of Roasted Carrot Hummus garnished with green herbs, with a spoon drizzling oil above it.

Storage

Store any leftover hummus in an airtight container in the refrigerator for up to 4 days. Freezing isn’t recommended, as it can alter the texture. If the hummus thickens after chilling, stir in a little water or olive oil before serving.