Roasted Carrot Hummus (2024)

This delicious, vegan roasted carrot hummus has the most amazing, slightly sweet flavour and is perfect as a dip for your favourite chips and crackers or spread in a veggie sandwich.

Roasting the carrots first gives the hummus a beautiful, sweet and rich flavour that combined with cumin, lemon, tahini and garlic is just perfect. High in protein, fibre and vitamins make a batch to keep on hand for a healthy and tasty snack option.

Ingredients for Carrot Hummus

To make this hummus, you will need:

1. Carrots. The star of the recipe! You’ll need 2 cups of fresh, peeled and chopped carrots.
2. Tahini. You can use store-bought or homemade tahini to make this recipe. If using store-bought hummus, look for tahini with just 1-ingredient: sesame seeds.
3. Lemon. Lemon adds the zing to this recipe. Depending on how juicy the lemon is, you may need 1 or 2 whole lemons to get 1/4 cup of lemon juice.
4. Chickpeas. I used a 19 oz can of chickpeas in this recipe, which is about 2 cups once drained and rinsed.
5. Cumin and sea salt. Cumin is lovely paired with the slightly sweet roasted carrots. Sea salt adds additional seasoning.

How to Make this Hummus

This recipe is easy to make but does require an extra step, roasting the carrots.

Roast the Carrots

Start by peeling and cutting the ends off the carrots, then chopping them into approximately 1/4 inch rounds. Add them to a baking tray, toss with sea salt, pepper and just a touch of olive and oil and roast until tender. I roasted them at 400 degrees for about half and hour.

Blend the hummus

Next, blend the hummus ingredients using a food processor or high-speed blender. A food processor works best but I used my Vitamix because my food processor has seen better days!

A Vitamix does work for making hummus but it takes more effort than a food processor to get it to blend. You’ll have to stop and scrape down the sides repeatedly. Start on low speed until it catches and starts blending smoothly, then increase the speed a bit to smooth it out.

How to Use this Hummus

• as a dip or raw veggies, crackers, pita or tortilla chips
• as a dip for raw veggies
• spread in veggie-packed sandwiches
• spread on toasted, fresh sourdough bread – my favourite!
• spread on avocado toast
• as a topping for baked sweet potato or potato
• thinned with water and used as a salad dressing
• added to salads and buddha bowls

More Dip Recipes

If you’re into this carrot hummus, you’ll like these too:

• Edamame Hummus
• Roasted Garlic Hummus
• Roasted Red Pepper Hummus
• Vegan Buffalo Dip
• Vegan Spinach Artichoke Dip

I love this nutritious twist on classic hummus and I hope you do too!

This recipe was originally published October 5, 2015. It was updated September 2019 with new photos and improved instructions.