Today’s recipe, Roasted Carrot Hummus, is the newest addition to our collection of easy appetizers. Similar to some of the other reader favorites like my Baked Goat Cheese Dip, Italian Bread Dipping Oil, and Muhammara, it is ready in less than 20 minutes.

Roasted Carrot Hummus in a bowl with vegetables and olives around it

Why Should You Make This Recipe?

  • Next-level flavor: The caramelized flavor of roasted carrots mixed in with tahini, chickpeas, and a squeeze of lemon juice is surprisingly flavorful and can be a great alternative to the classic hummus recipe with only one quick step (aka adding roasted carrots)
  • Easy to customize: While the recipe as written is great, if you are having to accommodate different diet restrictions, perhaps requiring it to be made without tahini or chickpeas (for Whole 30), you can easily make a few ingredient swaps to customize it to your needs. It is also vegan, gluten-free and paleo friendly.
  • Versatile: Entertain in style by serving it with crudite vegetables (like I did) or simply use it to spread your morning/avocado toast for a delicious breakfast.

List of Ingredients:

To make this carrot hummus recipe you will need three sets of ingredients. The list below might look long but I bet you have all of them in your pantry.

For Roasting Carrots:

In terms of veggies, you will need carrots and whole garlic cloves. Make sure to wash and chop your carrots and don’t be afraid to mix them up with some colorful carrots such as purple or yellow. 

the ingredients for roasted carrots are laid out on a marble backdrop

I like to cut them into equal (2-inch) pieces to make sure they roast evenly. You will also need a few garlic cloves, olive oil, ground cumin, and salt and black pepper.

For The Hummus:

Regular hummus ingredients are portioned out and placed on a marble backdrop

For the hummus ingredients, gather tahini (aka sesame paste), olive oil, fresh lemon juice, water, salt and black pepper, and chickpeas.

For The Toppings:

You can certainly serve this roasted carrot hummus without any toppings, but toppings are usually the fun part. A few of my favorites include black or white sesame seeds, chopped fresh herbs like parsley or dill, and a drizzle of olive oil.

How To Make It?

carrots being roasted on a sheet pan
  1. Roast the vegetables: Arrange carrot and garlic cloves in a single layer on a baking sheet. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast in a preheated 400 degrees F oven for 30-35 minutes. Set aside to cool.
person showing steps of making carrot hummus in four photos
  1. Prep the tahini mixture: Meanwhile, whisk together tahini, olive oil, lemon juice, water, salt and pepper in a small bowl. Place roasted carrots, garlic and drained chickpeas in a food processor.
  2. Process: Pulse 4-5 times to break them. Then while the machine is running, pour the tahini dressing through the opening. 
  3. Scrape: Stop and scrape the sides of the bowl to incorporate any unmixed chunks. Give it a taste and add more seasoning if necessary.
  4. Garnish & Serve: Transfer into a bowl, drizzle it with a tablespoon of olive oil and sprinkle it with fresh parsley.
roasted carrot hummus with veggies around it


What I love most about this Roasted Carrot Hummus is that you can easily accommodate various dietary needs with a few simple ingredient adjustments. Here are a few variations I tried:

  • Carrot Hummus without Chickpeas: Not allowed to eat legumes because you’re following the Whole30 diet? No worries! Simply replace the can of chickpeas with 2 or 3 more carrots or a ½ cup of cauliflower florets. 
  • Carrot Hummus without Tahini: If you’re not crazy about the taste of sesame paste, use an equal amount of unsalted and unsweetened peanut or almond butter in place of tahini.
  • Carrot Turmeric Hummus: For a little extra boost of seasoning, add ½ teaspoon of dried turmeric but keep in mind that a little goes a long way.
  • Moroccan Spiced Carrot Hummus: If you want to add a unique flavor straight from the Middle East, try adding a mix of ¼ teaspoon each of ground cinnamon, ginger, coriander, and all spice to the hummus while blending in the food processor.
  • Carrot Sriracha Hummus: Like your dip with a little bit of kick? Try mixing in 1 tablespoon of sriracha!
  • Switch up the flavors with toppings: Inspired by the way I serve my Whole Roasted Carrots, you can top it off with crumbled feta, fresh dill, and pomegranate seeds.

How and What to Serve With?

There are so many options when it comes to serving this carrot hummus dip and no wrong way to eat it! Here are a few of my favorite ways to serve this appetizer:

Carrot hummus is being served as a part of cheese platter
  • Serve it with crackers & raw vegetables: Pita chips, crackers, root vegetable chips, raw veggies (like snap peas, cauliflower, and broccoli) provide a colorful serving option.
  • Serve it as a part of a charcuterie board: Present this homemade hummus as part of a meat and cheese platter for a unique spin on an appetizer display.
  • Use it as sandwich spread: On the next day, use it to spread over toasted bread and top it off with sliced avocado for a delicious vegan breakfast.

How To Store, Freeze, and Thaw

  • To Store: If you have leftovers, place them in an airtight container (make sure that it is at room temperature)  and store in the fridge for upto 3 days. 
  • To Freeze: As long as it is kept in an airtight container, carrot hummus will keep fresh for upto a month.
  • To Thaw: Thaw in the fridge overnight. You may have to give it a stir before serving as ingredients tend to separate. Thawed out hummus is good for up to 5 days and should not be refrozen.

Expert Tips

  • Chunky or smooth: If you prefer chunkier hummus, keep an eye on the food processor and stop it before it becomes too well blended. For fluffy hummus with a smooth texture, allow the processor to mix the ingredients for a longer period of time. 
  • Scrape the bowl: Like it is with any dip recipe, it is a good idea to stop the machine and scrape the sides a few times to make sure it is processing evenly.
  • Taste for seasoning: Be sure to give it a taste before serving and season accordingly.
  • Don’t have a food processor? While a food processor is your best option, a high speed blender (such as Vitamix) will work as well. However, since they are more powerful it is a good idea to keep a close eye on it as it blends.


Do I have to peel the carrots when making this carrot hummus recipe?

This is a personal choice. If you wash it well and scrub it lightly with a kitchen brush to get rid of any of the debris, you do not need to peel the carrots, especially if your carrots are organic.

How many calories are in carrot hummus?

A serving of this carrot hummus is around 188 calories.

Is carrot hummus Keto-diet friendly?

Hummus is considered keto-friendly. However, due to the high carb content of chickpeas and carrots, they should be consumed in small amounts.

Other Carrot Recipes You Might Also Like:

Whether you are a fan of Food Network / Giada’s Carrot Hummus or have always loved Bon Appetite’s Roasted Carrot Hummus recipe, I hope you give my version a try. I know those are favorited by many people but I promise you that my version is just as good, if not better.

And if you have some leftover carrots, here are a few more recipes to try”


Roasted Carrot Hummus Recipe

5 from 13 votes
Yields6 servings
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
This Roasted carrot hummus has all of the creaminess of classic hummus, but with the volume turned up. The sweetnees coming from caramelized roasted carrots mixed with tahini and chickpeas take the simple hummus recipe to a whole new level. Serve this easy dip as an appetizer or as a part of your meat and cheese boards.


For the Roasted Carrots:

  • 8-10 medium carrots, scrubbed well and cut into big chunks ( about 1 1/4 pounds)
  • 2 cloves garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground

For the Hummus:

  • 2 tablespoons tahini, sesame paste
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons water, more if needed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup canned chickpeas, rinsed and drained

Optional Garnish:

  • 1 teaspoon black or white sesame seeds
  • Drizzle of olive oil
  • 1 tablespoon chopped parsley


  • Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil and sprinkle with ground cumin, salt and pepper. Roast for 30 minutes. Let them cool for 10 minutes.
  • Whisk together the tahini, olive oil, lemon juice, water, salt and pepper in a bowl until thoroughly combined.
  • Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini mix through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.
  • Taste for seasoning and add in more salt and pepper if necessary.
  • Garnish with a drizzle of olive oil, sesame seeds, and parsley if using.


  • This carrot hummus recipe yields 1 1/2 – 2 cups of carrot hummus.
  • To Store: If you have leftovers, place them in an airtight container (make sure that it is at room temperature)  and store in the fridge for up to 3 days. 
  • To Freeze: As long as it is kept in an airtight container, carrot hummus will keep fresh for up to a month.
  • To Thaw: Thaw in the fridge overnight. You may have to give it a stir before serving as ingredients tend to separate. Thawed out hummus is good for up to 5 days and should not be refrozen.


Calories: 188kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 503mg | Potassium: 330mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13598IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

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5 from 13 votes (8 ratings without comment)

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Recipe Rating


  1. 5 stars
    So delicious! I made the roasted version, and accidentally used an entire can of garbanzos instead of measuring out 3/4 c. per the recipe. The end product might have been a little thicker than intended but the taste is wonderful. Adding a hint of paprika gave it a nice little kick.

    We let it sit overnight before eating it the day after making in order to let the flavors settle, as you recommended. Definitely going to keep making this recipe, among others that I’ve already tried on your site. Thanks!

    1. I love the idea of letting it sit overnight. Sadly, I am not patient enough to wait but I can only imagine how delicious it must be after some time spent in the fridge.
      Thank you so much for taking the time to share your experience, Jennifer. It is much appreciated.