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roasted carrot hummus in a bowl close up from the top view

Roasted Carrot Hummus Recipe

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.
Course Appetizer
Cuisine American
Diet Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 188kcal


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