This roasted carrot hummus is vibrant and full of flavour. Sweet roasted carrots are blended with chickpeas and tahini to create a creamy dip.
Creamy, vibrant, and packed with flavour, this roasted carrot hummus is a fresh twist on the classic dip.
Sweet, caramelised carrots are roasted until tender, then blended with chickpeas, tahini, lemon juice, garlic, and warm spices like cumin and paprika to create a smooth spread that's creamy and delicious.
Roasting brings out the natural sweetness of the carrots, giving the hummus a rich depth of flavour that pairs perfectly with pita chips, fresh veggies, or as a hearty sandwich spread.
It’s simple to make, beautifully colourful, and guaranteed to be a standout at any gathering!
Like our Caramelized Onion Hummus, Chestnut Hummus, Black Chickpea Hummus and Roasted Red Pepper Hummus, this recipe puts a fresh spin on tradition, offering a unique option for snacking, spreading, or sharing!
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Carrots - peeled and cut into cubes.
Cooked chickpeas - I followed my Instant pot chickpeas recipe but you can use tinned.
Tahini
Garlic - fresh is better.
Olive oil
Lemon juice
Salt and black pepper
Serving Suggestion
Carrot hummus is perfect for dipping pita chips or crudites. Sometimes I like to have it as a afternoon snack with these Scottish Oatcakes.
Spread in wraps and roasted vegetable sandwiches. I love it in this falafel sandwich.
Storage
Store hummus in an airtight container and keep refrigerated for up to 3 days.
You can freeze hummus for up to 3 months. Allow to thaw at room temperature.
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Roasted Carrot Hummus
Equipment
- oven
- Baking tray
- Blender
Ingredients
Roasted carrots
- 2 cup carrots peeled and cubed
- ½ teaspoon turmeric powder optional
- 1 teaspoon paprika or cayenne pepper
- salt if you’re using canned chickpeas, use less
- 1 teaspoon cumin powder
- 2 teaspoons olive oil
Hummus
- 2 cup boiled chickpeas
- 5 cloves garlic
- ½ teaspoon black pepper
- ÂĽ cup extra virgin olive oil
- 2 tablespoon tahini
- 4 tablespoon lemon juice
- ÂĽ cup ice
Topping
- 3-4 tablespoon coriander
- 2 tablespoon extra virgin olive oil
Instructions
- Heat oven to gas mark 4 or 180C/356F.
- In a roasting tin, mix carrots, spices, salt and oil.
- Roast the carrots for 35-40 minutes or until tender.
- Remove the carrots from the oven and allow to cool for 10-12 minutes at room temperature.
- In a blender jug add all the other ingredients with the roasted carrots. Add ice for a light, whipped hummus.
- Blend until you achieve your desired consistency.
- Serve in a serving dish with a thin layer of extra virgin olive oil on top, sesame seeds and paprika and garnish with fresh coriander leaves.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in June 2013.
Suz says
Looks delicious, but shouldn't the oven temp in farenheit be higher than the temp in centigrade? 200C = 392F. Really looking forward to trying this!! 🙂
Suz says
Looks delicious, but shouldn't the oven temp be higher in farenheit than in centigrade? 200C = 392F. Gotta try this recipe, though!! 🙂
divya says
looks very appetizing
Unknown says
GO INDIANS!!!
This unique hummus definitely grabbed my attention today. Good recipe.
great-secret-of-life says
looks yummy
kitchen queen says
delicious hummous.
Shama Nagarajan says
yummy and inviting
Gujarati Zaika says
Delicious hummus and nice click...
Divya Shivaraman says
that is a out of box recipe than regular chickpea...
Javelin Warrior says
I love hummus and chickpeas! The roasted carrots is such a fantastic idea and this looks so tasty!