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Easy homemade Carrot Hummus is much better than any store bought Sriracha carrot hummus.
You will be amazed at how quick and easy it is to make the best carrot hummus at home! It has a bright color and creamy texture. Everybody will be asking for the recipe because it is seriously delicious!
Carrot hummus
Many people don’t like regular hummus because of the chickpea flavor. But if you really love roasted carrots, you should try it. Carrots overpower the chickpeas in this dip and you won’t feel them at all. In addition to this, it is very healthy and beats any store bought hummus!
The best part, it takes only 5 minutes to make it. No need to soak chickpeas overnight and boil them. Canned chickpeas work well. I have been testing many hummus recipes the last few years, there is not much difference in terms of taste or texture when using canned chickpeas. So grab a can of cooked chickpeas, throw everything into your food processor and enjoy a fantastic dip in a few minutes!
how to make carrot hummus
Start with rinsing canned chickpeas under running water. Drain them.
Add all the ingredients to a food processor or blender and blend until smooth. I don’t recommend to use raw carrots as hummus will become watery once you refrigerate it. Boil or roast carrots.  Personally I love roasted carrots as they boost the flavor significantly. If you have leftover roasted carrots, try to use them in this hummus recipe.
I kept all the basic ingredients that make up a traditional plain hummus like lemon juice, cumin powder, tahini for this carrot hummus. Carrots add just the flavor and sriracha makes it moderately spicy. If you can’t tolerate spicy food, leave it out or add more for extra spicy hummus. Simply adjust recipe to your liking.
Once it is ready, sprinkle with black sesame seeds, drizzle with olive oil and top with some chickpeas and toasted walnuts for a finishing touch. It is possible that you will like it more than regular plain hummus.
Serve it with veggies or any roast like Garlic Herb Roasted Chickenor Lemon Garlic Roast Chicken.
Love hummus?
If you make this Carrot Hummus be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Honey Roasted Carrot Hummus
Equipment
Ingredients
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- 2-4 tablespoons ice water, optional
- ½ teaspoon kosher salt, or to taste
Instructions
- Preheat the oven to 425°F. Toss the carrots with olive oil, honey, smoked paprika, cumin, and salt. Spread them in a single layer on a baking sheet.
- Roast for 25–30 minutes, stirring halfway, until the carrots are tender and caramelized. Let cool for 10 minutes.
- Add the roasted carrots, chickpeas, tahini, lemon juice, garlic, and salt to a food processor. Blend until smooth.
- With the processor running, slowly add the ice water until the hummus is light and creamy. Taste and adjust the seasoning if needed.
- Transfer to a serving bowl. Drizzle with olive oil and honey, then garnish with parsley, sesame seeds, pistachios, or smoked paprika, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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