This post may contain affiliate links. Please read our disclosure policy.
This Roasted Carrot Hummus is creamy, smooth, and packed with the sweet, caramelized flavor of oven-roasted carrots. Blended with chickpeas, tahini, fresh lemon juice, garlic, cumin, and coriander, it’s a colorful twist on classic hummus that tastes restaurant-worthy but is incredibly easy to make at home. Serve it with warm pita, fresh vegetables, or as part of a mezze platter.
Why You’ll Love This Roasted Carrot Hummus
- Naturally sweet and vibrant: roasted carrots add a subtle sweetness and a beautiful golden-orange color you won’t get from plain hummus.
- Looks like a restaurant appetizer: a simple swirl-and-drizzle presentation makes this feel special with almost no extra effort.
- Great for entertaining: makes a generous batch that’s perfect for a party or gathering.
Ingredients You’ll Need
How to Make Roasted Carrot Hummus
- Roast the carrots and garlic: Toss the carrots with olive oil and salt. Add the unpeeled garlic cloves and roast until tender and caramelized.
- Blend the tahini: Process the tahini with lemon juice, garlic, spices, and a little ice water until creamy.
- Add the carrots and chickpeas: Blend until smooth and creamy, scraping down the sides as needed.
- Adjust the texture: Gradually add ice water until the hummus is light and silky. Blend in olive oil, then season to taste.
Whip the Tahini First
Processing the tahini with lemon juice and water before adding anything else is the single biggest trick for ultra-smooth hummus. This step emulsifies the tahini into a pale, creamy, almost whipped consistency, which carries through into the finished hummus instead of leaving it thick and gritty.
Roasted Carrot Hummus vs. Store-Bought Hummus
Store-bought hummus is convenient, but it’s often thick, dense, and made with preservatives to extend shelf life. This homemade version, with its properly whipped tahini and naturally sweet roasted carrots, comes out lighter, smoother, and more flavorful, with a vibrant color and depth you simply won’t find in a plastic tub from the store.
Recipe Variations
- Roasted Beet Hummus-Swap the carrots for roasted beets for a deep magenta hummus with an earthier flavor.
- Spicy Roasted Carrot Hummus-Add a pinch of cayenne or a small roasted jalapeño along with the carrots for extra heat.
- Harissa Carrot Hummus-Blend in a tablespoon of harissa paste for a smoky, spicy North African-inspired twist.
- Curry Carrot Hummus-Add ½ teaspoon curry powder along with the cumin and coriander for a warmer, more fragrant variation.
Ways to Serve Roasted Carrot Hummus
- With Warm Pita-Classic and always a crowd-pleaser for dipping.
- As Part of a Mezze Spread-Pair with olives, feta, and other dips for a shareable appetizer board.
- With Fresh Vegetables-Carrot sticks, cucumber, and bell pepper strips make a lighter dipping option.
- As a Sandwich Spread-Use in place of mayo on a veggie or chicken sandwich for extra flavor.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Hummus can be frozen for up to 2 months, though the texture may need a quick stir or a splash of water once thawed to restore its smoothness.
- Serving tip: Bring refrigerated hummus closer to room temperature before serving for the best texture and flavor.
Frequently Asked Questions
Processing the tahini with lemon juice and water first allows it to emulsify into a smooth, creamy base. Adding everything to the food processor at once tends to result in a thicker, slightly grainier hummus.
This usually means it needs more ice water. Add it gradually, a tablespoon at a time, with the food processor running, until the hummus reaches the light, creamy texture you’re after.
Yes, it can be made up to a day in advance and stored in the refrigerator. Let it come closer to room temperature before serving, and add the final toppings and olive oil drizzle just before guests arrive.
If you try this Roasted Carrot Hummus, we’d love to hear what you think! Please leave a comment and rate the recipe below—your feedback is always appreciated.
Restaurant-Style Roasted Carrot Hummus
Ingredients
- 1½ cups cooked chickpeas, about 1 (15-ounce / 425 g) can, drained and rinsed
- 2 medium carrots, about 5–6 oz (150–170 g), peeled and sliced
- 2 small garlic cloves
- 1 tablespoon olive oil, for roasting
- â…“ cup tahini
- 3 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon kosher salt, plus more to taste
- 3-5 tablespoons ice-cold water
- 1 tablespoon extra-virgin olive oil
For serving:
- extra-virgin olive oil, toasted sesame seeds or dukkah, chopped parsley, a few roasted carrot pieces, and optional Aleppo pepper.
Instructions
- Roast the carrots and garlic. Preheat the oven to 425°F (220°C). Toss the carrots with 1 tablespoon olive oil and a pinch of salt. Add the unpeeled garlic cloves and roast for 20–25 minutes, until the carrots are tender and caramelized. Let cool slightly, then squeeze the softened garlic from its skins.
- Whip the tahini. Add the tahini, lemon juice, roasted garlic, cumin, coriander, and salt to a food processor. Process for about 30 seconds. Add 2 tablespoons ice-cold water and blend again until pale and creamy.
- Add the carrots and chickpeas. Add the roasted carrots and chickpeas. Process for 2–3 minutes, scraping down the sides as needed.
- Adjust the texture. With the processor running, gradually add another 1–2 tablespoons ice-cold water until the hummus is smooth, light, and creamy. Blend in 1 tablespoon extra-virgin olive oil. Taste and adjust the lemon juice and salt as needed.
- Plate it restaurant-style. Spoon onto a wide shallow plate and use the back of a spoon to make a deep swirl. Drizzle generously with good olive oil and finish with sesame seeds, Aleppo pepper, parsley, and a few tiny pieces of roasted carrot.
Notes
- Roast until very tender: The carrots should be soft enough to easily pierce with a fork and lightly caramelized around the edges. This gives the hummus a sweeter, deeper roasted flavor and helps it blend smoothly.
- Use good-quality tahini: A smooth, runny tahini will give you the creamiest hummus and prevent it from tasting overly bitter.
- Don’t skip the ice-cold water: Add it gradually while blending. It helps lighten the tahini and makes a smooth, creamy texture. You may need slightly more or less depending on your tahini and chickpeas.
- Blend longer than you think: Let the food processor run for a few minutes for an extra-smooth, restaurant-style consistency, scraping down the sides as needed.
- For extra caramelization: Toss the carrots with 1 teaspoon honey before roasting. It enhances their natural sweetness without making the hummus taste sweet.
- Storage: Keep the hummus in an airtight container in the refrigerator for up to 4 days. It may thicken when chilled, so stir in a splash of cold water before serving if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© CHEF JAR. All rights reserved. All content and images on this website are protected by copyright and may not be reproduced without prior written permission. If you’d like to share this recipe, please link directly to this post rather than copying the content.
