Roasted Carrot Hummus is a creamy dip made with sweet roasted carrots, chickpeas, tahini, garlic, and lemon. This bright and flavorful appetizer is perfect for spring gatherings and Easter.
Roasted Carrot Hummus
My friend made roasted carrot hummus and I wanted to try it so I had to recreate it at home. A fun twist on traditional hummus that combines roasted carrots with chickpeas, tahini, garlic, spices, and lemon or vinegar to create a smooth, flavorful dip that takes on a beautiful golden color. It feels especially perfect for spring and makes a great Easter appetizer served with fresh vegetables, pita chips, or crackers. If you’re planning an Easter menu or spring gathering, this roasted carrot hummus is a great place to start. Check out more of my Easter Recipes for more ideas for your holiday table.
Why this recipe works
Adding roasted vegetables is a simple, low-calorie way to elevate the flavor of plain hummus. Not only do they change up the flavor, but they also change up the colors, making them a fun addition to any vegetable tray.
- Balanced taste: Sweet roasted vegetables, sharp raw garlic, vinegar, and warm spices combine to create a balanced hummus that will keep you coming back for more.
- Snacks to make ahead of time: Store it in the refrigerator for a quick snack during the week.
- easy: After roasting the vegetables, it only takes a few minutes to mix everything together.
- Nutritional value: This healthy hummus dip contains key ingredients from the Mediterranean diet that provide anti-inflammatory benefits and heart-healthy fats.
materials needed
Here’s what you need to make this easy roasted carrot hummus recipe: See recipe card below for exact measurements.
- chopped sweet onion It becomes sweeter when roasted.
- carrots: Peel the carrots and slice them thinly.
- garlic: Toast one clove and leave the other clove raw. To make a less garlicky dip: Roast both cloves to mellow out the flavor.
- spices: Cumin, smoked paprika, salt
- chickpeasHummus’ key ingredient is an inexpensive plant source. It is based on protein and fiber. Save some of the liquid when draining. Blending.
- tahini It is a soft paste made from richly ground sesame seeds. Nutty taste.
- White wine vinegar or fresh lemon juice: Acidity balances other rich ingredients.
How to Make Roasted Carrot Hummus
To speed up the roasting time, cut the vegetables into smaller pieces. You can use a food processor or a high-speed blender, but if you have both, I recommend using a food processor if you want a smoother, creamier hummus. See recipe card below for printable instructions.
- Roasted Vegetables: Toss the carrots, onions, and 1 clove of garlic in the oil, then sprinkle with the seasoning. Bake at 425°F on a parchment-lined baking sheet for 15 to 20 minutes.
- Puree the hummus: Place the cooled vegetables in a food processor or blender with the rest of the ingredients. Mix until smooth. You may need a little more liquid to fully mix, so add chickpea liquid 1 tablespoon at a time if needed.
strain
- onion: Substitute with red onion or shallots.
- Prefer a milder garlic flavor? Roast both cloves.
- No smoked paprika? You can also use sweet paprika.
- Spicy Carrot Hummus: Sprinkle with crushed red pepper flakes or cayenne.
- Flavor Booster: Add za’atar, oregano, or parsley.
- garnish Whole chickpeas or with fresh herbs.
offer suggestions
- Party Appetizers: Serve this healthy roasted carrot hummus with raw vegetables like cucumbers, bell peppers, sugar snap peas, crackers, pita bread wedges, or pita chips. It would look pretty on a crudité or charcuterie board.
- Try switching to mustard or mayonnaise. Use as a spread on sandwiches or wraps, such as hummus avocado toast, open-faced tuna sandwich, or grilled chicken sandwich.
- Add to Mediterranean bowls. I love recreating cava bowls at home with roasted vegetables, meatballs, feta cheese, and hummus.
- Use in any recipe that calls for hummus.Things like Greek 7-Layer Dip or Greek Nachos.
save
- Stay ahead: If you want to serve roasted carrot hummus at a party, prepare it a day in advance.
- Refrigerated storage Leftovers for up to 4 days.
- hang tightly You can store hummus in an airtight container for up to 3 months.
- thaw It’s in the refrigerator. If it is too thick, add a little water or olive oil and mix again.
More Hummus Recipes
Looking for more hummus recipes? Try these other easy homemade hummus recipes that are perfect for dipping, spreading, and serving in a bowl.
More Spring Appetizers
If you’re planning a spring gathering, be sure to check out these other appetizer recipes that are perfect for entertaining, a holiday table, or a simple grazing board.
produce: night soil
Serving Size: 1 /4 cups
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Preheat oven to 425°F and prepare a medium sheet pan lined with parchment paper.
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Add onions, carrots, and 1 clove of garlic to baking sheet. Spray with baking spray, then sprinkle with cumin, smoked paprika, and salt. Throw it on the court.
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Roast the vegetables for 15 to 20 minutes, until the carrots are tender and the onions are crisp. Let it cool.
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Add roasted vegetables, chickpeas, tahini, white wine vinegar, and remaining raw garlic cloves to a food processor or blender. Mix until smooth. Add the chickpea liquid, 1 TB at a time, to help mix together.
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Spoon onto plates and sprinkle smoked paprika on top. Enjoy with crudités!
Last step:
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- For a less garlicky dip, add a couple of cloves to the roasted vegetables.
- The finer you cut the vegetables, the shorter the cooking time!
clothing material: 1 /4 cups, calorie: 88.5 calorie, carbohydrate: 13.5 g, protein: 4 g, province: 2.5 g, Saturated Fat: 0.5 g, sodium: 399.5 mg, fiber: 4 g, sugar: 5 g
