Description

This vibrant vegan carrot hummus blends sweet roasted carrots with creamy chickpeas, tahini, lemon, and warming spices for a colorful, nutrient-dense dip. It's naturally dairy-free, easy to make in one food processor, and perfect for spreading, dipping, or adding to bowls and sandwiches.

Yield & Time

Yield

About 2 to 2 1/2 cups (serves 6–8 as a dip)

Prep Time

10 minutes

Cook Time

20–25 minutes (roasting time)

Total Time

30–35 minutes

Ingredients

1 lb (450 g) carrots, peeled and cut into 1-inch pieces

1–2 tablespoons olive oil (for roasting)

1 (15 oz / 425 g) can chickpeas, drained and rinsed (or 1 1/4 cups cooked chickpeas)

3 tablespoons tahini

2 tablespoons fresh lemon juice (about 1 lemon)

1 small garlic clove, minced (or 1/2–1 tsp garlic paste)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika (optional, for depth)

1/2 teaspoon fine sea salt, or to taste

2–4 tablespoons water (or reserved chickpea liquid) to adjust consistency

2 tablespoons extra-virgin olive oil (for drizzling)

Freshly ground black pepper, to taste

Optional Garnishes

Chopped parsley or cilantro

Toasted sesame seeds or za'atar

Roasted carrot ribbons or whole baby carrots

Extra olive oil drizzle and a pinch of smoked paprika or chili flakes

Equipment

Baking sheet, parchment paper (optional)

Food processor or high-speed blender

Small bowl for mixing and serving

Instructions

Step 1: Preheat and roast — Preheat the oven to 425°F (220°C). Toss the carrot pieces with 1–2 tablespoons olive oil and a pinch of salt. Spread in a single layer on a baking sheet and roast for 20–25 minutes, turning once, until tender and slightly caramelized. Let cool a few minutes.

Step 2: Combine base ingredients — In a food processor, add the roasted carrots, drained chickpeas, tahini, lemon juice, minced garlic, cumin, smoked paprika (if using), and salt.

Step 3: Process to smooth — Pulse and then blend until smooth, stopping to scrape down the sides as needed. With the processor running, add 2–4 tablespoons water (or reserved aquafaba) one tablespoon at a time until you reach your desired creamy consistency.

Step 4: Taste and adjust — Taste and adjust seasoning with more salt, lemon juice, or cumin as preferred. Add a drizzle of olive oil and a few grinds of black pepper and pulse once to combine.

Step 5: Serve — Spoon the carrot hummus into a serving bowl. Drizzle with extra-virgin olive oil and top with your choice of garnishes (herbs, sesame seeds, roasted carrot slices, or paprika).

Serving Suggestions

Serve warm or at room temperature with pita bread, pita chips, raw vegetable sticks (cucumber, bell pepper, celery), or use as a spread in wraps and sandwiches. It also makes a colorful topping for grain bowls or roasted vegetables.

Storage

Refrigerator: Store in an airtight container for up to 5 days. Press a piece of plastic wrap directly onto the surface before sealing to reduce oxidation.

Freezer: Freeze in a resealable container for up to 2 months. Thaw overnight in the refrigerator and stir well; add a splash of water or olive oil if needed to restore creaminess.

Tips & Tricks

1. Roast for flavor — Roasting the carrots adds sweetness and depth; for a smokier note, roast until edges begin to caramelize or use smoked paprika.

2. Aquafaba for silkiness — Reserve a tablespoon or two of chickpea cooking liquid or canned aquafaba to help achieve a smoother texture without adding oil.

3. Tahini quality matters — Use a well-stirred, creamy tahini for the best mouthfeel and richer flavor.

4. Make-ahead — Hummus often tastes better after resting a few hours as flavors meld; make a day ahead for parties.

Variations

Spicy Carrot Hummus: Add 1/2 teaspoon cayenne or 1–2 tablespoons harissa.

Herbed Carrot Hummus: Blend in a handful of fresh cilantro, parsley, or dill.

Curried Carrot Hummus: Add 1 teaspoon curry powder and a squeeze of lime instead of lemon.

Roasted Red Pepper & Carrot: Add 1 roasted red bell pepper for a sweeter, more complex dip.

Nutritional Estimate (per 1/4 cup serving)

Calories: ~110–140; Fat: 6–8 g; Carbohydrates: 12–15 g; Fiber: 3–4 g; Protein: 3–4 g (approximate, varies by exact ingredients)

Allergy & Dietary Notes

Vegan and naturally dairy-free. Tahini contains sesame — substitute with sunflower seed butter for sesame-free option. Check labels for cross-contamination if you have severe allergies.

Final Notes

This vegan carrot hummus is bright, versatile, and simple to customize. It’s a great way to use extra carrots and adds color and nutrition to any appetizer spread or weekday meal.