Roasted Carrot Hummus – Downshiftology – Jarastyle

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Roasted carrot hummus is a delicious blend of classic hummus ingredients, tender roasted carrots, and warming spices. It’s ultra-creamy, sweet yet savory, and a versatile recipe that works wonders as a nutrient-packed appetizer.

Photo: Gayle McLeod

This roasted carrot hummus has a special place in my kitchen and meal prep regime. It tastes like a delicious merger between my all-time favorite classic hummus and honey-glazed carrots. But the health benefits are unreal with lots of protein, fiber, beta-carotene, and so much more.

You guys know I’m a fan of sneaking vegetables into recipes, and while hummus is of course healthy all on its own, it certainly gets a veggie boost with roasted carrots. Plus, who doesn’t love a vibrant orange hummus for a party appetizer?

I hate to pick favorites (as I love all my hummus recipes), but this may just be my new favorite flavor. And unlike other carrot hummus recipes that taste more like mashed carrots, my recipe tastes like authentic hummus with a carrot spin (which is what I was aiming for). Needless to say, it’s one more way to keep the flavors in your weekly meal prep interesting!

Roasted Carrot Hummus Ingredients

• Carrots and Garlic: Fresh carrots and a couple of garlic cloves roast on a sheet pan until soft and caramelized.
• Chickpeas: The main ingredient of any hummus. I always used canned chickpeas for a super quick and easy recipe. Though if you’d like to use dried chickpeas, see my notes in the recipe card below.
• Aquafaba: This is the starchy liquid that’s leftover in the can of chickpeas. You can always substitute this with water as well.
• Tahini: Tahini adds that nutty, earthy flavor. And while it can be a bit bitter on its own, the sweetness of the roasted carrots balances it beautifully.
• Spices: A simple blend of cumin, ground ginger, coriander, and salt adds a delicious warming flavor.

Helpful tip: If you come across sesame seeds at your local market, grab a bag to make my homemade tahini recipe. I find that it’s so much smoother, creamier, and fresher than any packaged version.

How To Make Roasted Carrot Hummus

Roast carrots. Toss the carrots and garlic with olive oil and spread them into an even layer on a baking sheet. Roast for 30 to 35 minutes at 400°F (200°C). Let the carrots and garlic cool before removing the peel from the garlic.

Blend the hummus. Add the roasted carrots, garlic, chickpeas, chickpea liquid (aquafaba), tahini, olive oil, lemon juice, cumin, ginger, coriander, and salt to a high-powered blender. Blend it on high for about 30 seconds and use a tamper to push the hummus into the blades so that everything is well blended.

Helpful tip: If you want slightly thinner hummus, you can add a splash more of the chickpea liquid (aquafaba).

Ways To Use Carrot Hummus

If you’ve done my original meal prep, you know exactly how useful hummus is as an ingredient. But here’s a quick reminder of a few ways to use it.

• The perfect appetizer or healthy snack. Add the carrot hummus to a small serving bowl and garnish with olive oil, chopped cilantro, and chopped pumpkin seeds. Then serve the carrot hummus dip on a platter with fresh-cut veggies such as cucumbers, celery, and bell peppers for a vegetable charcuterie board!
• Use it as a spread. Spread a layer into any wrap or sandwich. Not only does it help everything stick together, but it also adds a flavor boost to your meal.
• Layer it on your dinner plate. A spread of hummus is always welcome on a dinner plate with baked chicken and broccoli rice or baked salmon and roasted asparagus. It adds a creamy element that ties the other items together!

How To Store Homemade Hummus

There’s a reason why I love hummus as a meal prep recipe. Not only does it keep well in the fridge or freezer, but it’s endlessly versatile. Don’t skip the section above for ideas on how to use carrot hummus!

• To store: Scoop the hummus into an airtight container and store it in the fridge for 3 to 4 days.
• To freeze: Did you know that you can freeze leftover hummus? It will keep for up to 3 months in the freezer. When you’re ready to enjoy it, let it thaw overnight in the refrigerator and give it a quick stir to re-mix before enjoying it.

Frequently Asked Questions

Is it better to use dried or canned chickpeas for hummus?

I’ve made hummus using both dried and canned chickpeas, and I’ve found that there isn’t much of a difference (especially when using a high-powered blender). So, I say use canned chickpeas for a faster and easier process.

Can you use a food processor to make hummus?

For extra-smooth results, I recommend using a high-powered blender to make this hummus. But if you prefer a thicker, chunkier texture, a food processor will do the trick as well!

More Hummus Recipes

I hope you love this roasted carrot hummus recipe as much as I do! If you make it, I’d love to hear your thoughts in the comment box below.

Roasted Carrot Hummus

This roasted carrot hummus is ultra-creamy, sweet yet savory, endlessly versatile, and nutrient-packed!

• Roast carrots: Preheat the oven to 400°F (200°C). Place the carrots and garlic cloves on a baking sheet and toss with the oil. Roast for 30 to 35 minutes, until tender. Let cool to the touch, then remove the peel from the garlic.

• Blend hummus: Add the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, cumin, ginger, coriander, salt, carrots, and peeled garlic to a high-powered blender and secure the lid. Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.

• Serve: Add the hummus to a small serving bowl and garnish with olive oil, chopped cilantro and chopped pumpkin seeds.

• A small quarter baking sheet is perfect for roasting smaller quantities like these carrots. I use my quarter baking sheet all the time!
• You can also make tahini yourself (rather than buying in the store). Just follow my tahini recipe.
• The Vitamix blender I use is the Vitamix Ascent 3500 – and I love it!
• 1 cup of dried chickpeas = 3 cups of soaked and cooked chickpeas = approx 30 ounces canned chickpeas

Calories: 92kcal, Carbohydrates: 4g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 84mg, Potassium: 95mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1920IU, Vitamin C: 8mg, Calcium: 20mg, Iron: 1mg

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