Roasted Carrot and Garlic Hummus
Craving something new and healthy for snack or lunch time? This Roasted Carrot and Garlic Hummus is delicious with fresh, raw veggies or pita bread. It’s an easy appetizer to serve at your next party, too!
I am always reminding myself that I need to make hummus more often. It’s such a healthy snack, especially if your dippers of choice are fresh vegetables. And my kids love hummus just as much as I do! Which is even more reason to make it on a weekly basis. Julia will eat bell pepper after bell pepper dipped in hummus. (She’ll even eat hummus plain by the spoonful!) William likes his hummus with carrots, bell peppers, whole wheat pita bread or crackers, and even an occasional cucumber.
I’ve been trying to work more variety into our lunches because we seem to be stuck in a peanut butter and jelly sandwich rut. I want to try to make a salad for lunch at least once a week. And I plan to make a batch of hummus once a week, which we can enjoy for lunch one day and snack the next.
I’ll be starting with another batch of this Roasted Carrot and Garlic Hummus. The roasted carrots lend a natural sweetness to this hummus, which is nicely balanced out by the garlic. I love paprika with my roasted carrots, and I’ve added in some sweet paprika here. If you prefer the flavor of smoked paprika, go ahead and use that instead.
The first thing you’ll want to do when you go to make this hummus is roast the carrots. I quickly chop mine into ½-inch rounds, toss them with a little olive oil, salt and pepper, and roast them until they’re nice and soft. After the carrots cool for a few minutes you’re ready to make this Roasted Carrot and Garlic Hummus!
The rest is really quick and easy. You’ll throw the roasted carrots and all of the remaining ingredients in your food processor (a blender would work in a pinch) and process until it’s smooth and ready for dipping. I always think the hardest part about hummus is waiting to eat it while I prep the fresh veggies to go along with it!
What have you been eating for lunch lately?
Roasted Carrot and Garlic Hummus
For the Roasted Carrots:
- 6 ounces carrots, chopped into ½-inch rounds
- 1 teaspoon extra virgin olive oil
- salt and pepper
For the Hummus:
- 16 ounce can chickpeas, rinsed and drained
- 2 tablespoons tahini
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon paprika
- pinch of cayenne pepper
- ¼ cup extra virgin olive oil
- ¼ cup water
- 2 teaspoons lemon juice
Roast the Carrots:
- Preheat oven to 425 degrees F.
- Place carrots in a baking dish and drizzle with 1 teaspoon olive oil. Sprinkle with salt and pepper and toss with a spoon to combine.
- Roast carrots in the preheated oven until soft, about 25 minutes total, stirring after 15 minutes. Set aside to cool slightly.
Make the Hummus:
- Place roasted carrots and all of the remaining hummus ingredients in a food processor. Process until smooth, about 2 minutes. Add additional water (or olive oil) as needed, 1 tablespoon at a time, if hummus is too thick.
- Serve topped with a drizzle of olive oil and a sprinkle of paprika if desired. Enjoy hummus with pita bread and fresh cut vegetables, such as bell peppers, cucumbers, radishes, and mushrooms.
I just love hummus! I could have my whole meal be hummus and I’d be a happy girl. Love this roasted carrot version. Bet it gives it a great sweetness. And such a pretty color too!
Thanks, Natalie! Sometimes for an easy dinner we will have hummus, veggies, and pita. It’s healthy and hits the spot!
I definitely need to make hummus more often, too. It’s one of those spreads that I love but never think to make! This carrot and garlic version sounds perfect, Kristine! I love how you changed this up a bit, sounds delicious!
Dear Kristine, I love your twist on hummus. This sounds so delicious and I love how healthy it is. I could live off this! xo, Catherine
Thank you, Catherine!
I really love the flavor combination in this hummus and can’t wait to try it for myself.
I love this spin on hummus, Kristine! I’ve never tried it with roasted carrots, and the spices in here sound incredible. The color is just gorgeous, too!
Thanks, Marcie! I just made another batch of this hummus and it disappeared quickly! 😉
I love hummus. And I made once roasted carrot dip. But I’ve never incorporated both things together. Now that sounds so obvious! Well done, Kristine!
Yes – I am craving a healthy snack! Definitely on my list to make!
I think you’ll love this hummus, Heather!
The addition of carrot has given the hummus such a gorgeous, appetizing color. Great idea.
Thank you! We love the color of this hummus, too!
What a great idea to use roasted carrots in hummus! I love the vibrant color and it sounds delicious!
Thank you, Thao! Roasted vegetables are one of my favorite things, and the carrots lend great flavor to this hummus.
What a tasty twist on traditional hummus! A great way to add some extra nutrients too 🙂
I love hummus can’t wait to try this version
I hope you like it!
I just made this hummus for an appetizer I’m going to. Too bad there’s already less than ½ the batch left. Too busy snacking away!! Delicious. I upped the garlic to 3 cloves (my boyfriend won’t be around (; ) and tahini and took down oil to 1 tbs. Turned out perfect. Thanks!!
I’m so glad your hummus turned out great, Audrey! Thank you so much for your thoughtful comment! I hope it’s a hit at the party, too! 🙂
This is the second time this week I’ve made hummus from scratch and this one is really yummy as well! I’m definitely going to buy some Wasa Crackers when I head to the grocery store tomorrow because I think the combinations of toppings with the hummus on a Wasa Cracker could be endless! Thanks so much for the pinspiration!!
Does it store in the fridge, so that I can make it the day before a party?
Yes, it will store fine in refrigerator for the next day. We usually make enough to save for the next day or two.
Just discovered this recipe and am looking forward to making and eating some roasted carrot hummus! On work days I eat hummus for breakfast on whole wheat crackers and I’ve been looking for some different flavors to provide some variety. Thanks for a tasty recipe.
I hope you enjoy this one! That sounds like a great healthy breakfast that you can make ahead!
The roasted carrot adds such a nice sweet caramelised flavour. Delicious!
It really does, doesn’t it! I’m glad you enjoyed this. 🙂
Hello, how long will this stay good in the fridge for? Also, can you freeze this hummus? Thank you.
It will last for up to 5 days in an airtight container in the refrigerator. I have not tried freezing this.