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Roasted Carrot Hummus

Roasted Carrot Hummus. A flavourful twist on a plain old hummus, featuring the natural sweetness of roasted carrots and a hint of maple. Enjoy it as an impressive party dip, or keep on hand for delicious easy snacking with veggies and sourdough.

Roasted Carrot Hummus

Roasted Carrot Hummus.

One thing that you can almost always find in my fridge is a great homemade hummus. I appreciate its versatility for quick dipping, to smear on toast, or even adding a dollop to salads. I’m a grazer and tend to snack throughout the day, so having healthy options is important.

I will admit though, that eating plain hummus over and over can get a little boring, which is why I like experimenting with new flavour additions. That’s how this delicious roasted carrot hummus came to be. 

Photo of carrots in baking dish.

Roasting the carrots adds a natural sweetness to the hummus.

The carrots add a natural sweetness which goes really well with touches of maple and cinnamon. To improve the texture, I’ve swapped out chickpeas for white kidney beans instead which yields a creamier dip. So yes, technically this isn’t a “hummus”, but these substitutions really make a difference. 

Squeezing lemon into roasted carrot hummus.

Using white kidney beans makes for a creamier dip.

The other great thing about this Roasted Carrot Hummus, and all hummus in general, is that it’s made from simple ingredients that you likely already have on hand. I’m always sure to have a jar of tahini around for dips and salad dressings. Once you start incorporating it into your cooking, you won’t go without!

Save a few roasted carrots for garnish

Save a few roasted carrots for garnish!

I’ve served this Roasted Carrot Hummus several times when having friends over, and it’s been a hit every time. Saving a few extra carrots for garnish, and adding crunchy toasted nuts and an extra drizzle of maple syrup to finish really elevates the dish. I serve it with good quality sourdough bread and veggie sticks. It’s healthy, delicious, and beautifully impressive. What more could you want?

PHOTO OF A FINISHED DISH OF roasted carrot hummus

Roasted Carrot Hummus, finished! The toppings make all the difference.

Like this Roasted Carrot Hummus recipe?

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roasted carrot hummus overhead photo of finished dish for Pinterest

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Roasted Carrot Hummus
Yield: About 2 cups

Roasted Carrot Hummus

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Roasted Carrot Hummus. A flavourful twist on a plain old hummus, featuring the natural sweetness of roasted carrots and a hint of maple.

Ingredients

  • 6 medium carrots (2 reserved for garnish)
  • Half a head of garlic (about 4-6 cloves)
  • 1 can white kidney beans (or chickpeas)
  • ¼ cup tahini
  • Juice and zest of 1 lemon
  • ½ tsp smoked paprika
  • ½ tsp cinnamon
  • 2 tbsp maple syrup, to taste
  • Salt, to taste
  • ½ cup olive oil
  • ¼ cup toasted chopped pecans, optional, for garnish
  • Chili flakes, optional, for garnish

Instructions

  1. Preheat the oven to 425 F.
  2. Break a head of garlic in half, and then slice the top off so you can see the cloves peeking out. Wrap this in aluminum foil with a drizzle of olive oil and pop it in the oven while you work on the carrots.
  3. Peel and then slice the carrots in half, lengthwise. Transfer to an aluminum sheet and toss them with a few tablespoons of olive oil. Arrange them, flat side down, before roasting in the oven alongside the garlic for about 20 minutes, until tender and slightly charred.
  4. Allow the roasted carrots and garlic to cool for 10 minutes once out of the oven. Set 2 carrots (4 halves) aside for garnish.
  5. Drain and rinse the chickpeas well.
  6. In a food processor, add the remaining four carrots, garlic, chickpeas, tahini, lemon juice and zest, spices, salt and maple syrup. Pour in about half of the olive oil and blend on low.
  7. Once the hummus starts coming together, switch the food processor to high and pour in the remaining oil from the top of the machine in a steady stream. Keep blending for 2-3 minutes, until the hummus is nice and smooth.
  8. Important step: taste the hummus! Adjust according to your taste - it may need more salt, another squeeze of lemon, or a little more olive oil to loosen it up. This hummus should be creamy and well seasoned, with a good balance of fat, acid and sweetness. 
  9. Transfer the hummus to a serving dish or container. Arrange the extra carrots on top, and finish with a handful of toasted chopped pecans, chili flakes, and another drizzle of maple syrup. Serve with sourdough or pitas and veggie sticks.

Notes

I've used white kidney beans instead of chickpeas for a creamier dip, however you can feel free to use chickpeas if you have those on hand instead.

Be sure to taste the hummus and adjust it accordingly - this is a "go by feeling" recipe, and you should absolutely feel free to give it a little more of whatever you think it may need.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 148Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 148mgCarbohydrates 13gFiber 2gSugar 4gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Roasted Carrot Hummus. Naturally sweet with a hint of maple. - galaxyconcerns

Friday 4th of November 2022

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