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

Print

Easy Roasted Carrot Hummus Dip with Dill & Feta

This Easy Roasted Carrot Hummus is a Springtime twist on classic hummus! This flavorful veggie-forward dip is the perfect snack or appetizer.

Course Appetizer

Cuisine american-inspired

Keyword hummus

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Calories 314kcal

Author Jess

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

• Preheat the oven to 400F and line a large baking sheet with parchment paper.
• 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 or 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.
• 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 tsp salt, lemon juice, 1 tbsp water and blend on high speed until smooth and creamy, scraping down the sides of the food processor several times. If needed, 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.
• Spread the hummus on a plate or in a low bowl and top with crumbled feta cheese, fresh dill and slivered/chopped almonds. Add an extra drizzle of olive oil and a sprinkle of paprika if desired.
• Enjoy with pita chips or fresh pita bread, crackers, tortilla chips or a variety of fresh vegetables!

Notes

• Make the dip ahead of time and store in an airtight container in the fridge for up to 3 days. Before serving, give the hummus a stir and then top with garnishes as per the recipe. 
• If you don't have fresh garlic, use 1/4 tsp garlic powder instead.

Nutrition

Calories: 314kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1319mg | Potassium: 507mg | Fiber: 8g | Sugar: 4g | Vitamin A: 14453IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 2mg

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