Roasted Carrot and Garlic Hummus (vegan)
This Roasted Carrot and Garlic Hummus is creamy, flavorful, and the perfect healthy vegan dip for any occasion. Sweet roasted carrots and caramelized garlic blend with chickpeas, tahini, fresh lemon juice, and warm spices to create a smooth, irresistible hummus that’s delicious with veggies, pita, sandwiches, or wraps.
Every week, I find myself reaching for hummus when the afternoon snack cravings hit. While I love classic hummus, I wanted something with a little more flavor and color, so I started roasting carrots and garlic instead. The result was even better than I imagined.
If you’re a hummus lover too, you’ll definitely want to check out my other healthy appetizer recipes like this Fresh Herb White Bean Dip, Black Bean Salsa Dip, or this Creamy Dill and Lemon Hummus.
Spotlight on This Roasted Carrot and Garlic Hummus (vegan)
- Healthy: Made with wholesome ingredients like chickpeas, roasted carrots, garlic, tahini, and olive oil, this hummus is packed with plant-based protein, fiber, and healthy fats.
- Delicious: Roasting the carrots and garlic brings out their natural sweetness, creating a rich, creamy hummus that’s bursting with smoky, savory flavor.
- Easy to Make: Simply roast the vegetables, add everything to a food processor, and blend until smooth. It’s a simple recipe that’s perfect for beginners.
- Flavorful: Warm spices, fresh lemon juice, roasted garlic, and caramelized carrots come together to create a unique twist on traditional hummus that’s packed with flavor in every bite.
- Perfect Party Appetizer: Whether you’re serving it with fresh vegetables, crackers, or pita chips, this colorful hummus is an easy make-ahead appetizer that’s always a crowd favorite.
- Budget-Friendly: Made with inexpensive pantry staples and fresh vegetables, this homemade hummus is a budget-friendly recipe that tastes even better than store-bought.
The Ingredients
Chickpeas: The base of this hummus, chickpeas add plant-based protein, fiber, and create a rich, creamy texture. Be sure to rinse and drain them well before blending.
Carrots: Roasted carrots bring natural sweetness, a beautiful golden-orange color, and a subtle caramelized flavor that makes this hummus extra delicious.
Garlic cloves: Roasting the garlic mellows its sharp bite and transforms it into a sweet, buttery flavor that blends perfectly into the hummus.
Avocado oil: Used to roast the carrots and garlic, avocado oil has a high smoke point and a neutral flavor that allows the vegetables to caramelize beautifully.
Salt and black pepper: Simple seasonings that enhance the natural sweetness of the roasted carrots and balance all of the flavors.
Tahini: This creamy sesame seed paste gives hummus its signature nutty flavor and silky, smooth texture. I recommend using a runny, well-stirred tahini for the best results.
Fresh lemon juice: Freshly squeezed lemon juice brightens the hummus with a pop of acidity and balances the richness of the tahini and olive oil.
Extra virgin olive oil: Adds richness and helps create a smooth, luxurious texture while enhancing the overall flavor.
Ground cumin, smoked paprika, and ground coriander: This warm blend of spices adds earthy, smoky flavor with just a hint of sweetness, perfectly complementing the roasted carrots.
Ice water: The secret to ultra-creamy hummus! Slowly blending in ice water creates a lighter, fluffier texture that rivals store-bought hummus.
Frequently Asked Questions
Yes! Baby carrots work, too. You’ll need about 1 pound (roughly 4-5 cups) of baby carrots. Roast them until they’re fork-tender and lightly caramelized before blending.
Roasting brings out their natural sweetness and creates a deeper, richer flavor than using them raw. It also gives the hummus its beautiful golden-orange color and extra creamy texture.
For the creamiest hummus, blend the tahini and lemon juice first before adding the remaining ingredients. Then slowly drizzle in ice water while the food processor is running. This helps create a light, fluffy, ultra-smooth texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving if any liquid separates.
Absolutely! Freeze it in an airtight container for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator and stir well before serving.
Yes! This roasted carrot hummus is naturally vegan, dairy-free, and gluten-free. Just be sure to serve it with certified gluten-free crackers or vegetables if needed.
Definitely. In fact, the flavors become even better after a few hours in the refrigerator, making it a great appetizer to prepare a day in advance.
Serve it with warm pita bread, pita chips, crackers, pretzels, or a colorful platter of fresh vegetables like cucumber slices, carrot sticks, celery, bell peppers, snap peas, cherry tomatoes, and radishes. It’s also delicious spread on sandwiches and wraps or served alongside falafel, grain bowls, and roasted vegetables.
The Instructions
Step one: Preheat the oven to 425 degrees Fahrenheit. Line a 1/2-sheet pan with parchment paper.
Step two: Add the sliced carrots and garlic cloves to the prepared baking sheet. Drizzle with avocado oil and season with salt and black pepper, then toss until evenly coated. Spread the carrots and garlic into a single layer and roast for 30–35 minutes, flipping halfway through, until the carrots are tender and lightly caramelized and the garlic is soft and golden.
Step three: Add the tahini and fresh lemon juice to the bowl of a food processor and pulse a few times until smooth and creamy.
Next, add the roasted carrots, peeled roasted garlic cloves, chickpeas, olive oil, cumin, smoked paprika, coriander, and salt. Blend for about 20 seconds, then stop to scrape down the sides of the bowl.
With the food processor running, slowly drizzle in the ice water, one tablespoon at a time, until the hummus is ultra creamy and silky smooth. I typically use 4–5 tablespoons, but adjust as needed to reach your desired consistency.
Step four: Transfer to a bowl. Add an optional drizzle of olive oil over top and minced parsley. Serve immediately or chill for 1-2 hours before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before serving if any liquid separates.
Tips and Modifications
Use fresh lemon juice. Freshly squeezed lemon juice makes a big difference. It adds brightness and balances the sweetness of the roasted carrots.
Blending the tahini with the lemon juice before adding the remaining ingredients creates an extra smooth and creamy hummus.
Add ice water slowly. Start with a few tablespoons of ice water, then add more as needed until you reach your desired consistency. This is the secret to light and fluffy hummus.
Taste before serving. Add an extra squeeze of lemon, a pinch of salt, or another dash of cumin if needed.
Blend in a pinch of cayenne pepper or top with crushed red pepper flakes for a little heat.
Substitute white beans for the chickpeas if you prefer a slightly milder, extra-creamy dip.
Before serving, drizzle with extra virgin olive oil and garnish with smoked paprika, sesame seeds, chopped parsley, toasted pumpkin seeds, or roasted chickpeas for extra flavor and crunch.
More Vegan Dip Recipes
Roasted Carrot and Garlic Hummus (vegan)
Equipment
- 1 1/2 baking sheet, lined *to roast carrots and garlic on
- 1 food processor
Ingredients
- 1 15.5 oz can of chickpeas, rinsed and drained
- 1 pound medium carrots, peeled and cut into 2 inch pieces about 5-6 carrots
- 6 garlic cloves, keep in skin
- 2 tablespoons avocado oil *to roast the carrots and garlic
- ½ teaspoon salt *to roast the carrots and garlic
- ¼ teaspoon pepper *to roast the carrots and garlic
- ¼ cup runny tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- 1 teaspoon salt
- 2-6 tablespoons ice water
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a 1/2-sheet pan with parchment paper.
- Add the sliced carrots and garlic cloves to the prepared baking sheet. Drizzle with avocado oil and season with salt and black pepper, then toss until evenly coated. Spread the carrots and garlic into a single layer and roast for 30–35 minutes, flipping halfway through, until the carrots are tender and lightly caramelized and the garlic is soft and golden.
- Add the tahini and fresh lemon juice to the bowl of a food processor and pulse a few times until smooth and creamy. Next, add the roasted carrots, peeled roasted garlic cloves, chickpeas, olive oil, cumin, smoked paprika, coriander, and salt. Blend for about 20 seconds, then stop to scrape down the sides of the bowl. With the food processor running, slowly drizzle in the ice water, one tablespoon at a time, until the hummus is ultra creamy and silky smooth. I typically use 4–5 tablespoons, but adjust as needed to reach your desired consistency.
- Transfer to a bowl. Add an optional drizzle of olive oil over top and minced parsley. Serve immediately or chill for 1-2 hours before serving.
