Easy Roasted Carrot Hummus Dip with Dill & Feta
This Easy Roasted Carrot Hummus Dip recipe is an elevated version of a traditional hummus!
Packed with flavour, you get a creamy texture and subtle sweetness from the roasted carrots.
It’s an easy recipe that’s perfect to serve when entertaining or as a simple, nutritious snack!
While store-bought hummus can be great in a pinch, I love making homemade hummus recipes like this buffalo hummus for easy healthy snacks or gatherings! But this roasted carrot hummus dip might just be my new favourite.
Why you’ll love this roasted carrot hummus
- It’s versatile! Enjoy it as a snack or serve it as a part of a cheese/charcuterie board when entertaining.
- Easy to make – roast the carrots and then blend all of the hummus ingredients together.
- You don’t need to cook chickpeas; just simple us canned chickpeas for this recipe
- It’s a nutrient-packed appetizer! Packed with protein, fibre and beta-carotene!
Ingredients needed for this carrot hummus dip
Chickpeas: you’ll need one 14-15oz can of chickpeas (also known as garbanzo beans), drained and rinsed
Olive oil: roast the carrots in extra virgin olive oil and add olive oil to the chickpeas to get a nice creamy hummus texture
Tahini: adds a nutty, earthy flavour that pairs well with the sweetness of the carrots
Seasonings: ground cumin, ground paprika, salt and black pepper are the main seasonings needed for the roasted carrots
Garlic: whole garlic cloves are a classic hummus ingredient
Carrots: fresh chopped carrots are roasted until tender; they slightly caramelize and add the boost of carrot flavour to this carrot hummus dip
Garnishes: elevate this hummus further by garnishing with crunchy almonds, fresh dill, a little olive oil and a sprinkle of feta cheese
How to make this carrot hummus
Step 1: Preheat the oven to 400F and line a large baking sheet with parchment paper.
Step 2: Place the carrot pieces on the parchment lined baking tray and toss with olive oil, cumin, paprika, salt and pepper. Spread the carrots out on the pan in an even layer. Roast for 25-30 minutes, until the carrots are starting to caramelize and are very tender (you should be able to crush them easily with a fork). Set aside to cool for 10 minutes.
Step 3: To make the hummus transfer carrot mixture along with their juices/oil from the baking sheet to a food processor along with the chickpeas, garlic cloves, 2 tbsp olive oil, tahini, 1/2 tsp salt and lemon juice, 1 tbsp water and blend on high speed until smooth and creamy, scraping down the sides of the food processor several times. Add more water, 1 tbsp at a time to get your desired texture. Taste and adjust seasoning with more salt and/or lemon juice as desired.
Step 4: Spread the hummus on a low plate or in a low bowl and top with crumbled feta cheese and fresh dill. Add an extra drizzle of olive oil and a sprinkle of paprika if desired.
Step 5: Enjoy with pita chips or fresh pita bread, crackers, tortilla chips or a variety of fresh vegetables!
Expert tips
- Other delicious toppings for this carrot hummus: pumpkin seeds; parsley; or pomegranate arils.
- Save some of the liquid from the can of chickpeas to use when blending the hummus in case you want to adjust the texture of the hummus to be slightly thinner.
- If you don’t have tahini on hand I’ve had success using almond butter as a substitute.
- More delicious ways to enjoy this hummus:
- Use it as a spread on a wrap or a sandwich.
- Layer it or serve it with proteins like chicken or salmon.
Common questions
Do I need a food processor to make this recipe?
I recommend using a food processor to make this roasted carrot hummus and it will blend everything to a nice smooth texture. Alternatively you can try to use a high-speed blender to make this recipe as well.
What if my hummus is too thick and won’t blend?
If you find you want to thin out the texture of the hummus a bit, try using 1 tablespoon at a time of water or the liquid from the chickpeas and blend after each addition to get your desired consistency.
Storage
Store homemade roasted carrot hummus in an airtight container in the fridge for up to 4 days. Make sure to give it a quick stir before serving.
More delicious dip recipes to make from the blog
The Best Quick and Easy Spicy Buffalo Hummus Dip
Green Goddess Whipped Feta Dip Appetizer
Spring Whipped Ricotta Dip with Honey & Pistachios
Easy Roasted Carrot Hummus Dip with Dill & Feta
Ingredients
For the roasted carrots
- 3/4 lb (340g) carrots, chopped in 1/2 inch pieces
- 1 tbsp olive oil
- 3/4 tsp cumin
- 3/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
For the hummus
- 14-15 oz can chickpeas, drained and rinsed
- 2 garlic cloves
- 2 tbsp olive oil
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1 tsp salt
- 1-2 tbsp water
Garnishes
- 1-2 tbsp fresh minced dill
- 3-4 tbsp slivered or chopped almonds, toasted
- 1/4 cup crumbled feta cheese
- olive oil
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add in the garlic and onion and sauté for 5-7 minutes until they start to brown.
- Add in your frozen peas, salt and pepper and stir occasionally, for about 1 minute.
- Next, pour in the vegetable broth and turn the heat up to high for about 5 minutes until it comes to a boil.
- Remove the pot from the oven and let sit 5-10 minutes to cool slightly.
- Then, blend the soup in the pot using an immersion blender or in batches using a stand blender.
- Once the soup is blended, heat on medium-low in the pot for about 5 minutes, taste and add additional salt and pepper to your liking.
- Serve with a drizzle of greek yogurt, your favourite crackers or grilled cheese!
Notes
- Chicken tacos: serve chicken with grilled tortillas, avocados, salsa, fresh cilantro, cabbage coleslaw mix and cilantro.
- Chicken bowls: serve with rice, pickled onions and cilantro.
- Serve with grilled veggies and your favourite grain.
- Chicken burrito bowls: serve with brown rice, black beans, chopped romaine lettuce, corn, avocado and shredded cheese.
- Make these barbecue chicken nachos with this chili lime chicken for an extra boost of flavour!
