Roasted Carrot Hummus is an easy-to-make recipe using canned chickpeas that offers a delightful twist on traditional hummus. It incorporates the earthy sweetness and subtle caramelized flavors of roasted carrots into the creamy chickpea base. This versatile dip pairs well with a variety of accompaniments and is sure to be a hit at any gathering.
What comes to mind when you think carrot hummus? Is it an explosion of creamy sweet flavors? That is truly the essence of carrot hummus, which should become your go-to snack or appetizer. Carrot hummus is packed with carrots and nutrition-dense chickpeas, and tahini, all blended with delicious spices.
With its bright fall color, carrot hummus is filled with an abundance of flavor, fiber, and antioxidants, while being low in calories. Why would you settle for ordinary hummus when you can elevate it to the sweetness of carrot hummus? In truth, carrot hummus is the PERFECT snack to savor with pita bread or vegetables, especially raw carrots. It also tastes wonderful when spread on a bruschetta. Carrot hummus can easily be adjusted to personal taste, which makes it ideal for the entire family.
Looking for more cozy recipes? If so, you should definitely try this Spicy Vegetable Soup .
Jump to:
- How To Prepare Roasted Carrot Hummus
- Ingredients for Your Roasted Carrot Hummus
- List of Ingredients
- Instructions
- How to Enjoy Your Roasted Carrot Hummus
- How To Store Your Carrot Hummus
- What Makes Carrot Hummus Special?
- Variations of Roasted Carrot Hummus with Canned Chickpeas/Garbanzo Beans
- Equipment
- Top Tip
- FAQ
- Roasted Carrot Hummus with Canned Chickpeas
How To Prepare Roasted Carrot Hummus
You begin this culinary journey by roasting your carrots. Drizzle the carrots with olive oil and roast on a baking sheet for 30 minutes. Let cool, give 15 minutes to rest.
Now, for the fun part. Place the roasted carrots, garlic, salt, pepper, chickpeas, tahini, lemon juice, chickpea liquid, cumin, and paprika in a blender and process on high for half a minute. Make sure all ingredients are well incorporated. If you need more moisture, use more chickpea liquid or water.
Ingredients for Your Roasted Carrot Hummus
It all starts with freshly roasted carrots and garlic. You can peel the carrots or leave them unpeeled. Leaving them unpeeled will be a nutritional boost.
Any hummus has chickpeas as the primary ingredient. Canned chickpeas are fine, but you can use dried ones, as well. Either way, they are a great source of fiber. Keep the chickpea liquid for added moisture.
Tahini adds plenty of earthiness to the sweet carrots as the lemon juice lends a nice tang of flavor.
Olive oil is a healthy fat that you should not shy away from. Half a tablespoon of olive oil a day can be beneficial to cardiovascular health.
The blend of seasoning and spices works perfectly: salt, pepper, cumin, and paprika. Smokey paprika adds a hint of smokiness.
List of Ingredients
You only need a few simple ingredients to blend together and create a delicious, creamy hummus with a hint of sweetness from the roasted carrots.
- Fresh carrots
- Canned chickpeas (drained and rinsed)
- Tahini
- Olive oil
- Lemon juice
- Garlic
- Ground cumin
- Paprika
- Salt and pepper
See recipe card for quantities.
Instructions
- Step 1: You can peel the carrots or leave them unpeeled. But for this recipe I have peeled the fresh carrots.
- Step 2: Drizzle the carrots with olive oil, salt and pepper.
- Step 3: Roast on a baking sheet for 30 minutes.
- Step 4: Place the roasted carrots, garlic, salt, pepper, chickpeas, tahini, lemon juice, chickpea liquid, cumin, and paprika in a blender.
- Step 5: Process on high for 2-3 minutes. Make sure all ingredients are well incorporated. If you need more moisture, use more chickpea liquid or water.
- Step 6: Enjoy your roasted carrot hummus.
How to Enjoy Your Roasted Carrot Hummus
Fortunately, you can use your delectable carrot hummus in a number of ways. As a snack or appetizer, it goes well with raw veggies. It also adds unexpected scrumptiousness to your sandwich and toasts. When served with dinner, it will boost the flavor of your chicken or salmon or grilled meats. I like to add a dollop to grain bowls for extra flavor, pairing it with quinoa, or rice and roasted veggies.
How To Store Your Carrot Hummus
Refrigerate: Transfer your hummus to an airtight container. Before sealing the container, smooth the surface of the hummus with the back of a spoon and drizzle a thin layer of olive oil over the top. This helps create a barrier that seals in moisture and prevents the hummus from drying out.Hummus can typically be stored in the refrigerator for up to 3-4 days for optimal taste and quality.
Freezer: Place the hummus in your freezer, and it will last for three months. When you remove it from the freezer, give it a stir before using.
What Makes Carrot Hummus Special?
Carrots and chickpeas create a unique blend of flavors and colors. It is tasty year-round but becomes extraordinary in the fall. As you work with the combination of carrots, chickpeas, tahini, and lemon juice, do not hesitate to play and experiment with the spices to create your own special dish. You can add curry for a taste variation, or red chili flakes or sriracha for a bit of heat.
Variations of Roasted Carrot Hummus with Canned Chickpeas/Garbanzo Beans
These variations allow you to customize the classic roasted carrot hummus to suit different tastes or occasions!
- Spicy Roasted Carrot Hummus – Add a pinch of cayenne pepper to the carrots before roasting for a spicy kick.
- Curried Carrot Hummus – Toss the carrots with curry powder before roasting, and add a tablespoon of coconut milk to the hummus for a creamy, rich flavor.
- Smoky Carrot Hummus – Roast the carrots with smoked paprika for a deep, smoky taste. You can also add a dash of liquid smoke to the hummus for an even bolder smoky flavor.
Equipment
Baking sheet – for roasting the carrots.
Blender or food processor – to blend the hummus ingredients into a smooth consistency
Top Tip
To enhance the flavor, roast the carrots until they are slightly caramelized and tender. This will bring out their natural sweetness and add depth to the hummus.
FAQ
If you don't want to use the canned chickpeas and want to make it from scratch. Then please follow the below steps
Rinse the dried chickpeas under cold water, then transfer them to a large bowl.
Cover the chickpeas with several inches of water and let them soak overnight, or for at least 8 hours.
After soaking, drain and rinse the chickpeas again. Transfer them to a large pot and cover them with fresh water.
Bring the water to a boil, then reduce the heat to low and let the chickpeas simmer for about 1 to 1.5 hours, or until they are tender.
To ensure the chickpeas are cooked through, you can test them by squeezing one between your fingers. It should mash easily without any resistance.
Once the chickpeas are cooked, drain them and rinse them with cold water to stop the cooking process. Let them cool completely before using them in the hummus recipe.
Yes, you can skip the tahini if you don’t have it or don’t like the taste. You can substitute it with Greek yogurt or avocado for a lighter, creamier texture.
Yes, you can absolutely substitute chickpeas with cannellini beans or white beans in your roasted carrot hummus! These beans have a mild flavor and creamy texture, making them a great alternative. The result will still be smooth and delicious, though slightly lighter and silkier compared to traditional chickpea-based hummus.
Roasted Carrot Hummus with Canned Chickpeas
Equipment
- Food Processor
- Baking sheet pan
Ingredients
- 1 lb fresh carrots
- 4 tablespoons olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon ground pepper
- 15 ounce canned garbanzo/chickpeas drained and rinsed
- 2 garlic cloves skin peeled
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 3 tablespoons water or aquafaba liquid from canned chickpeas
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Fresh chopped cilantro to garnish
- Veggies to serve
- Pita chips to serve
Instructions
- Preheat the oven to 400 degrees F.
- Wash and peel the carrots, then place them on a baking tray. Drizzle with a tablespoon of oil, ½ teaspoon of salt, and pepper.
- Gently massage the carrots with the oil and seasonings, then place them in the oven. Roast for 25-30 minutes until the carrots are very tender.
- Transfer the roasted carrots to a cutting board and roughly chop them. Add them to a food processor.
- To the food processor, add chickpeas, garlic, tahini, lemon juice, water, ground cumin, and paprika. Blend on high speed for a minute, then slowly add the remaining 3 tablespoons of olive oil.
- Blend until smooth and creamy. If needed, add another tablespoon of water to achieve the desired creamy texture.
- Transfer the prepared hummus dip to a serving bowl. Garnish with chopped cilantro and serve with veggies and pita chips to enjoy.
Notes
- I have used water to blend the chickpeas and carrots. Alternatively, you can use aquafaba (liquid from canned chickpeas) instead.
- You can either chop the carrots and roast them, or use whole carrots to roast and then chop them, as I did here.
- To spice up the hummus, you can also add additional spices like ground coriander, cayenne pepper, etc.
- In addition to a food processor, you can also use a high-speed blender to achieve the desired texture.
Nutrition
If you enjoyed making this roasted carrot hummus recipe with canned chickpeas, please show some love and let me know in the comments
Thiya says
Love this recipe, going to make this weekend!!
Abi Guna says
Glad to hear that! Let me know how it turned 🙂