This carrot hummus is creamy, savory, slightly sweet, and beautifully golden. Ready in 30 minutes, it's the perfect dip for veggies, homemade pita, or spreading on your morning toast.
Carrots are a staple in my kitchen, and I love cooking and baking with them, especially for Easter recipes, like my eggless carrot cake and carrot cake madeleines. This time, I decided I wanted an appetizer, so I turned them into this roasted carrot hummus.
It’s creamy, vibrant, and just a little different from classic hummus. The roasted carrots add a natural sweetness and depth that makes it feel a bit special. Now it’s part of my regular dips & sauces lineup, right alongside my favorite whipped goat cheese recipe and creamy avocado dip.
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Why You'll Love This Recipe
✨ The flavor of roasted carrot hummus is an explosion. Roasted carrots add a subtle sweetness, while garlic, tahini, and lemon keep it balanced and savory.
✨ Super easy and quick to make! It takes all of 15 minutes to make this dip once you have the roasted carrots and chickpeas ready.
✨ It’s also naturally vegan and gluten-free, so it works for people with dietary restrictions.
✨ You can customize the recipe for carrot hummus your way. That’s the beauty. You can make the dip taste exactly how you want. More garlic? Go for it. Extra lemon? Absolutely.
✨ The recipe is ultra-versatile. It's great as a party dip to serve with Turkish pide, sourdough crackers, as part of a cheese board, or even on your morning avocado toast.
Recipe Ingredients
Chickpeas: Use canned for speed or home-cooked for extra creaminess. I always keep cooked chickpeas in my pantry (soaked overnight). They're so handy for whipping up quick curries, adding to salads, smooshing for sandwiches, and, of course, for hummus.
Carrots: Roasting vegetables is my favorite way of cooking them. It's an easy, hands-off method that brings out the best in them. Roasting caramelizes the natural sugars in vegetables, intensifying their flavors and making them slightly sweet. And those little crispy charred bits? Pure gold!
Garlic: A few cloves add the perfect savory punch.
Tahini: Use homemade or store-bought. It adds nutty richness and makes the hummus so creamy. Don't want to add tahini? Don't worry, your hummus will still taste amazing!
Lemon juice brightens the flavor.
Oil: Good-quality extra virgin olive oil makes a difference!
Cold water or aquafaba helps create a light, airy texture. Add a little at a time.
Turmeric powder is optional. I added it just for the lovely golden sunshine color. You can barely taste it.
Roasted cumin powder is also optional, but I highly recommend it for the smoky, earthy note.
Fresh herbs: Cilantro or parsley for freshness.
Please see the recipe card below for full information about the ingredients and quantities.
How to Make Roasted Carrot Hummus
Step 1: Preheat your oven to 200 C /400 F.
Step 2: Peel the carrot and cut it into chunks. Place on a baking tray with the garlic. Toss with olive oil and salt. Roast for 20 minutes, until the vegetables are cooked through. Let them cool.
Step 3: Once the vegetables are cooled, add them to the food processor along with the chickpeas, tahini, lemon juice, turmeric, roasted cumin powder, olive oil, cold water (or aquafaba), and salt.
Step 4: Blend until smooth. Add more cold water or aquafaba if the mixture is too thick. Taste and adjust for seasonings.
Step 5: Add the herbs and pulse a couple of times. Transfer to a serving plate and drizzle with olive oil. Add whatever toppings you like. Serve with pita chips and enjoy!
Top Tips
- When blending, use cold water or aquafaba. It helps emulsify the ingredients better and gives you a super smooth hummus.
- Adding a couple of ice cubes gives an even fluffier texture.
- Cook the chickpeas well. They should be sort of falling apart when cooked. This will give your hummus a very creamy texture.
- If using canned chickpeas, simmer them for 10-15 minutes. This will make them softer and easier to blend.
- Choose a good-quality tahini. It should be smooth, slightly runny, and nutty. It makes a huge difference to the taste and texture.
How To Serve
Spoon the dreamy golden-hued hummus onto a plate or bowl, swirling slightly to create depth. This creates those gorgeous ridges that hold all the toppings.
Fill those ridges with a generous pour of high-quality olive oil. Top it with pomegranate arils for a pop of color, pumpkin seeds, and roasted pine nuts for crunch. You can even add some cooked chickpeas and a sprinkle of paprika on top. Really, anything you fancy works!
- This roasted carrot hummus recipe is perfect for a crudité platter.
- It’s fantastic with warm pita bread, air fryer tortilla chips, naan, sweet potato crackers, Olive Garden breadsticks, or crispy crostini; all work beautifully.
- Serve it as a part of a mezze platter along with my air-fryer falafels, vegetable cheese falafels, tzatziki, and homemade labneh.
- Use it on toast or for making sandwiches and wraps.
Recipe FAQs
You can, but you'll miss out on that deep, caramelized sweetness that roasting brings. I highly recommend roasting!
Tahini is traditional and gives hummus its signature flavor, but if you don't have it, you can skip it. The flavor will be different but still delicious.
Aquafaba is the liquid in canned chickpeas or the liquid left over after cooking dried beans. The name literally means “bean water.” It may not look like much, but it’s a great natural emulsifier. It helps make hummus extra smooth and creamy. You can use it instead of cold water while blending.
Keep any leftover vegan carrot hummus in an airtight container and refrigerate for up to 5 days.
📖 Recipe
Carrot Hummus
Ingredients
- 1.5 cups Chickpeas, cooked
- 1 large Carrots
- 4 cloves Garlic
- 2 tbsp Tahini
- 2 tsp Lemon juice
- 1 tsp Turmeric powder Optional
- 1 tsp Roasted cumin powder Optional
- 3 tbsp Extra virgin Olive oil Plus more for serving
- 1/4 cup Cold water or aquafaba plus more if needed
- Salt to taste
- 1-2 tbsp Fresh Cilantro chopped You can use parsley if you like or leave the herbs out altogether
Instructions
- Preheat your oven to 200 C /400 F.
- Peel the carrot and cut it into chunks. Place on a baking tray with the garlic. Toss them with 1 tablespoon of olive oil and salt.Roast for 20 minutes, until the vegetables are cooked through. Let them cool.
- Once the vegetables are cooled, add them to the food processor along with the chickpeas, tahini, lemon juice, turmeric, roasted cumin powder, 2 tablespoons of olive oil, cold water (or aquafaba), and salt. Blend till smooth. Taste and adjust for seasoning.
- If the hummus is too thick, add some more liquid. Once your hummus has reached the consistency you prefer, add the herbs and blitz for a couple of minutes.This will ensure the herbs don't get completely blended into the dip, leaving bright green flecks in the hummus.
- Spoon on to a bowl or plate, top with olive oil and serve. Enjoy!
Notes
- When blending, use cold water or aquafaba. It helps emulsify the ingredients better and gives you a super smooth hummus.
- Adding a couple of ice cubes gives an even fluffier texture.
- Cook the chickpeas well. They should be sort of falling apart when cooked. This will give your hummus a very creamy texture.
- If using canned chickpeas, simmer them for 10-15 minutes. This will make them softer and easier to blend.
- Choose a good-quality tahini. It should be smooth, slightly runny, and nutty. It makes a huge difference to the taste and texture.
Shyla says
Thank you for sharing! Love making this at home with pita chips.
Natasha Minocha says
So glad you enjoy this hummus! Thank you for your lovely feedback xx