Carrot Hummus (Chickpea Dip With Roasted Carrots)

Every once in a while, I like to put a little twist on classic hummus – something that feels familiar but brings a new layer of flavor to the table.

This Carrot Hummus is one of those recipes I come back to again and again.

Roasting the carrots first gives the dip a subtle sweetness and beautiful depth that pairs perfectly with the creamy chickpeas and tahini.

It’s the kind of dip that feels a little special on a snack board, yet it’s simple enough to make for an everyday veggie platter.

How To Make This Carrot Hummus

Step-by-Step Guide

1. Preheat your oven to 425°F.

2. Peel the carrots and cut them into quarters lengthwise.

3. Place them on a parchment-lined baking tray, drizzle with olive oil, and season with salt, pepper, and dried thyme.

4. Toss the carrots to coat them evenly with the seasoning.

5. Cover the tray with foil and roast for 15 minutes.

6. After the first 15 minutes, remove the foil and continue roasting for another 15–20 minutes. The carrots should become tender and lightly caramelized around the edges.

7. Remove them from the oven and set aside.

8. While the carrots roast, drain the chickpeas in a sieve and rinse them under running water until the foam disappears.

9. Fill a medium saucepan with cold water, add the baking soda, and stir to dissolve.

10. Add the chickpeas and cook over medium-high heat for about 10 minutes, until they begin to soften and break down slightly.

11. Drain the chickpeas and rinse them again under running water. This helps remove any remaining skins and excess starch.

12. In a food processor, combine the lemon juice, tahini, minced garlic, a pinch of salt, and the crushed chili.

13. Blend until the mixture becomes smooth and creamy.

14. Add the cooked chickpeas and roasted carrots to the food processor.

15. Blend for several minutes until the hummus becomes smooth and creamy.

16. If the hummus seems too thick, add a small splash of water or a little olive oil.

17. Blend again until you reach your desired consistency, scraping down the sides of the processor bowl as needed.

18. Transfer the hummus to a serving bowl.

19. If serving for a party, use the back of a spoon to create small swirls or pockets in the surface.

20. Drizzle the hummus with olive oil and a little lemon juice.

21. Sprinkle sesame seeds and chopped fresh dill over the top for garnish.

22. Serve the hummus immediately with fresh vegetables, crisp breads, or crackers or refrigerate until ready to serve.

Important Recipe Notes

• Avoid cutting the carrots too thinly. Thicker carrot pieces roast better and won’t dry out during cooking. Choosing carrots that are similar in size helps them cook evenly.
• Rinsing chickpeas under running water helps remove some of the sugars that can cause bloating. Rinsing them again after boiling further reduces these sugars.
• Cooking chickpeas with baking soda softens the skins, which helps create a smoother, creamier hummus texture when blended.
• This recipe is perfect for making ahead. The hummus can be stored in an airtight container in the refrigerator for up to two days before serving.

Why You’ll Love This Recipe

• Roasted carrots add natural sweetness and depth.
• Ultra creamy texture thanks to softened chickpeas.
• Beautiful color that stands out on appetizer boards.
• Healthy, plant-based dip packed with flavor.
• Perfect for make-ahead entertaining or everyday snacking.

📌 Carrot Hummus (Recipe Card)

Ingredients

Hummus:

• 14 ounces carrots, peeled and quartered
• 3 tablespoons olive oil
• Salt and pepper
• 1½ teaspoons dried thyme
• 1 can chickpeas (about 15 ounces), drained and rinsed
• ½ teaspoon baking soda
• 2 tablespoons lemon juice
• 4 tablespoons tahini
• 2–3 garlic cloves, minced
• ½ chili, crushed

Toppings:

• Olive oil
• Lemon juice
• Sesame seeds
• Fresh dill

For Serving:

• Bell peppers and cucumber
• Crisp breads or crackers

Instructions

• Preheat oven to 425°F.
• Toss carrots with olive oil, salt, pepper, and thyme on a parchment-lined baking tray.
• Cover with foil and roast 15 minutes; uncover and roast another 15–20 minutes until caramelized.
• Rinse chickpeas and cook in water with baking soda for about 10 minutes until softened.
• Drain and rinse chickpeas again.
• Blend lemon juice, tahini, garlic, salt, and chili in a food processor until creamy.
• Add roasted carrots and chickpeas and blend until smooth.
• Add a little water or olive oil if needed to reach desired consistency.
• Transfer to a serving bowl, drizzle with olive oil and lemon juice, and top with sesame seeds and dill.
• Serve with vegetables, crisp breads, or crackers.

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