Roasted Carrot Hummus
Add Preferred SourceForget 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!
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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.
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
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 400°F. Starting with a hot oven helps the carrots roast evenly and develop caramelized flavor. Toss the carrots and garlic cloves with 1 tablespoon of olive oil, cumin, salt, and pepper until evenly coated. Spread them out in a single layer on a baking sheet so they roast instead of steam.
Roast for 20 to 25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized. Let the vegetables cool slightly before blending.
Remove and discard the garlic skins, then add the roasted carrots and garlic to a food processor or blender. The roasted garlic should be soft and sweet.
Add the tahini, cilantro, lemon juice, and water, then pulse until the mixture begins to smooth out. With the machine running, slowly drizzle in 2 to 3 tablespoons of olive oil until the hummus is creamy. If the mixture is too thick, add water 1 tablespoon at a time until smooth.
Transfer the hummus to a serving bowl, create a small well in the center, drizzle with olive oil, sprinkle with the reserved cilantro, and serve with pita chips and fresh vegetables.
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.
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.
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 fresh 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 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.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
