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–+ servings
Roasted Carrot Hummus

Roasted Carrot Hummus: Creamy, Sweet, and Irresistibly Good

This Roasted Carrot Hummus is a creamy, sweet twist on a classic dip that is perfect for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Snacks
Cuisine: Mediterranean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hummus
  • 4 medium Fresh Carrots Provides natural sweetness and flavor; you can substitute with roasted sweet potatoes for a delightful twist.
  • 1 can Canned Garbanzo Beans The base of hummus, adding creaminess and protein; feel free to use cannellini or white beans instead.
  • 2 tablespoons Olive Oil Adds creaminess and enhances overall flavor; any neutral oil works as a substitute.
  • 2 cloves Garlic Adds depth to the hummus; reduce the quantity for a milder flavor if preferred.
  • 1/4 cup Tahini Contributes nutty flavor and creaminess; you can omit it for a lighter version or substitute with Greek yogurt or avocado.
  • 2 tablespoons Fresh Lemon Juice Provides acidity to balance flavors; lime juice can be used as an alternative.
  • 2 tablespoons Water or Aquafaba Helps achieve the creamy consistency; extra water or liquid from canned chickpeas can be used as well.
  • 1 teaspoon Ground Cumin Adds warmth and earthiness; substitute with coriander for a different taste variation.
  • 1 teaspoon Paprika Enhances flavor and adds color; smoked paprika offers a richer depth.
  • 1 teaspoon Salt Enhances all flavors; adjust the amount to your taste preference.
  • 1/2 teaspoon Ground Pepper Adds a hint of spice; swap for white pepper for a milder flavor.
For Garnish
  • 1/4 cup Fresh Chopped Cilantro Adds a fresh, vibrant touch; parsley can be used as a substitute.
For Serving
  • 2 cups Veggies & Pita Chips Provide crunch and texture variety, making the perfect accompaniment to your Roasted Carrot Hummus.

Equipment

  • Oven
  • baking sheet
  • food processor
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash and peel the fresh carrots, then slice them into even pieces. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt and ground pepper. Toss to coat, then roast for 25-30 minutes until they turn tender and slightly caramelized, giving off a sweet aroma.
  2. Once the roasted carrots are cool enough to handle, transfer them to a food processor. Add the canned garbanzo beans, garlic cloves, tahini, fresh lemon juice, and a splash of water or aquafaba for creaminess. Sprinkle in the ground cumin and paprika before blending until the mixture is smooth and creamy, gradually pouring in olive oil for a rich texture.
  3. After blending, check the consistency of your Roasted Carrot Hummus. If it appears too thick, add additional water or aquafaba a tablespoon at a time, blending after each addition, until you reach your desired creaminess. The hummus should be silky and easy to scoop, perfect for spreading or dipping.
  4. Transfer the creamy Roasted Carrot Hummus to a serving bowl. Garnish with a sprinkle of fresh chopped cilantro for a pop of color and freshness. Serve alongside an assortment of crunchy veggies and pita chips.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 250mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 900IUVitamin C: 7mgCalcium: 60mgIron: 1mg

Notes

Store your hummus in an airtight container in the fridge for 3-4 days. Bring back to a creamy consistency with a splash of water when serving.

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