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.
Servings: 12 servings
Calories: 130kcal
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.
Notes
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.
Nutrition
Serving: 0.25cup | Calories: 130kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 229mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6368IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg