{"id":6002,"date":"2018-09-29T11:09:22","date_gmt":"2018-09-29T05:39:22","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=6002"},"modified":"2026-03-21T16:18:39","modified_gmt":"2026-03-21T10:48:39","slug":"roasted-carrot-hummus","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/roasted-carrot-hummus\/","title":{"rendered":"Carrot Hummus"},"content":{"rendered":"\n

This carrot hummus<\/strong> is creamy, savory, slightly sweet, and beautifully golden. Ready in 30 minutes, it's the perfect dip for veggies, homemade pita<\/a>, or spreading on your morning toast.<\/p>\n\n\n\n

\"Carrot<\/figure>\n\n\n\n


Carrots are a staple in my kitchen, and I love cooking and baking with them, especially for Easter recipes<\/a>, like my eggless carrot cake<\/a> and carrot cake madeleines<\/a>. This time, I decided I wanted an appetizer, so I turned them into this roasted carrot hummus.<\/p>\n\n\n\n

It\u2019s creamy, vibrant, and just a little different from classic hummus.<\/a> The roasted carrots add a natural sweetness and depth that makes it feel a bit special. Now it\u2019s part of my regular dips & sauces<\/a> lineup, right alongside my favorite whipped goat cheese recipe<\/a> and creamy avocado dip<\/a>.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 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.<\/p>\n\n\n\n

\u2728 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.<\/p>\n\n\n\n

\u2728 It\u2019s also naturally vegan and gluten-free, so it works for people with dietary restrictions. <\/p>\n\n\n\n

\u2728 You can customize the recipe for carrot hummus your way. That\u2019s the beauty. You can make the dip taste exactly how you want. More garlic? Go for it. Extra lemon? Absolutely. <\/p>\n\n\n\n

\u2728 The recipe is ultra-versatile. It's great as a party dip to serve with Turkish pide<\/a>, sourdough crackers<\/a>, as part of a cheese board<\/a>, or even on your morning avocado toast.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Chickpeas:<\/strong> 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.<\/p>\n\n\n\n

Carrots<\/strong>: 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!<\/p>\n\n\n\n

Garlic<\/strong>: A few cloves add the perfect savory punch.<\/p>\n\n\n\n

Tahini<\/strong>: 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!<\/p>\n\n\n\n

Lemon juice<\/strong> brightens the flavor.<\/p>\n\n\n\n

Oil<\/strong>: Good-quality extra virgin olive oil makes a difference!<\/p>\n\n\n\n

Cold water or aquafaba <\/strong>helps create a light, airy texture. Add a little at a time.<\/p>\n\n\n\n

Turmeric powder<\/strong> is optional. I added it just for the lovely golden sunshine color. You can barely taste it.<\/p>\n\n\n\n

Roasted<\/strong> cumin powder <\/strong>is also optional, but I highly recommend it for the smoky, earthy note.<\/p>\n\n\n\n

Fresh herbs: <\/strong>Cilantro or parsley for freshness.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities<\/em>.<\/p>\n<\/div><\/div>\n\n\n\n

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How to Make Roasted Carrot Hummus<\/h2>\n\n\n\n

Step 1:<\/strong> Preheat your oven to 200 C \/400 F.<\/p>\n\n\n\n

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Step 2:<\/strong> 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.<\/p>\n<\/div>\n\n\n\n

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Step 3:<\/strong> 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.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Blend until smooth. Add more cold water or aquafaba if the mixture is too thick. Taste and adjust for seasonings.<\/p>\n<\/div>\n\n\n\n

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\"Carrot<\/figure>\n\n\n\n

Step 5:<\/strong> 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!<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Hummus<\/figure>\n\n\n\n
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Top Tips<\/h2>\n\n\n\n