Go Back
roasted carrot hummus dip

Roasted Carrot Hummus Dip Recipe

This roasted carrot hummus dip is creamy, slightly sweet, and full of flavor. Perfect for snacking with veggies, crackers, or pita, it’s easy to make and naturally vegan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 3 large carrots peeled and chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 –3 tablespoons olive oil
  • 2 garlic cloves minced
  • Juice of 1 lemon
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika optional
  • Salt and pepper to taste
  • 2 –3 tablespoons water if needed for a smoother texture
Optional toppings: fresh parsley, toasted sesame seeds, or a drizzle of olive oil

Method
 

  1. Preheat Oven: Set oven to 400°F (200°C).
  2. Prepare Carrots: Toss chopped carrots with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast Carrots: Bake for 20–25 minutes until soft and lightly caramelized.
  4. Blend Hummus: Add roasted carrots, chickpeas, garlic, cumin, lemon juice, and remaining olive oil into a food processor. Blend until smooth.
  5. Adjust Consistency: Add water 1 tablespoon at a time until the hummus is creamy and smooth.
  6. Season: Taste and adjust salt, pepper, or lemon juice. Add smoked paprika if using.
  7. Serve: Transfer to a bowl, drizzle olive oil, and sprinkle parsley or sesame seeds if desired. Serve with pita, crackers, or fresh veggies.

Notes

  • For a creamier texture, peel the chickpeas before blending, though it’s optional.
  • The hummus keeps in the fridge for up to 5 days in an airtight container.
  • Adjust spices to your liking; harissa paste makes it spicy, smoked paprika adds a smoky touch.
  • Perfect for meal prep or a party platter with fresh vegetables and crackers.