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Recipe for Roasted Carrot Hummus with Feta, Dill and Walnuts

Roasted Carrot Hummus with Feta, Dill and Walnuts

A vegetarian Roasted Carrot Hummus Tecipe flavored with feta, fresh dill and walnuts. This easy to make appetizer is guaranteed to impress.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 360kcal


For the Roasted Carrots:

  • 8-10 small to medium carrots scrubbed well and cut into big chunks
  • 2 cloves of garlic peeled
  • 2 tablespoons of Extra Virgin Olive Oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground

For the Carrot Hummus

  • 2 tablespoons tahini sesame paste
  • 3 tablespoons of Extra Virgin Olive Oil
  • 3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons of water more if needed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup canned chickpeas rinsed and drained
  • 3 tablespoons fresh dill rinsed and drained

As Garnish

  • 3 tablespoons feta cheese crumbled
  • 1 tablespoon sesame seeds
  • 2 tablespoons walnuts chopped
  • 1 tablespoon fresh dill chopped


  • Pre-heat the oven to 400 degrees. Place the carrots and garlic onto a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes. Let them cool 10 minutes.
  • Whisk together the tahini, Carapelli® Extra Virgin Olive Oil, lemon juice and water in a small bowl. Stir in the salt and pepper.
  • Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas and dill. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini dressing 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 feta cheese, sesame seeds, walnuts and fresh dill. If preferred, you can lightly drizzle it with Carapelli ® Extra Virgin olive oil.
  • Serve.



  • I highly recommend making this hummus dip a day in advance for all the flavors to get a chance to develop. If you can do so, simply follow it until step 5, cover with plastic wrap, and keep in the fridge until ready to eat. When ready, garnish it with feta, dill, walnuts and a drizzle of olive oil.
  • This carrot hummus recipe yields 2 cups of hummus.


Calories: 360kcal | Carbohydrates: 21g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 898mg | Potassium: 512mg | Fiber: 6g | Sugar: 7g | Vitamin A: 20458IU | Vitamin C: 13mg | Calcium: 152mg | Iron: 2mg