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Roasted carrot hummus with canned chickpeas feature image

Roasted Carrot Hummus with Canned Chickpeas

Abi Guna
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 95 kcal

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

  1. I have used water to blend the chickpeas and carrots. Alternatively, you can use aquafaba (liquid from canned chickpeas) instead.
  2. You can either chop the carrots and roast them, or use whole carrots to roast and then chop them, as I did here.
  3. To spice up the hummus, you can also add additional spices like ground coriander, cayenne pepper, etc.
  4. In addition to a food processor, you can also use a high-speed blender to achieve the desired texture.

Nutrition

Calories: 95kcal
Keyword Appetizers, Dips
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