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5.0 from 21 votes

Smoky Roasted Carrot Hummus Recipe

Looking to add a light, satiating snack to your repertoire? This creamy roasted carrot hummus recipe is exactly what you need. Made with just 9 easy-to-find ingredients, it's perfect for dipping, spreading, or spooning straight from the bowl (no judgment here!).

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8 servings
Calories: 157 kcal
Course: Side Dish , Appetizer , Condiments , Snacks
Cuisine: Mediterranean , American

Ingredients

  • 1 to 1½ lbs carrots 6 to 8 carrots
  • 4 Tbsp extra virgin olive oil divided 60 mL
  • 1 oz can chickpeas* 425 g, drained and rinsed – reserve chickpea juice
  • 3 Tbsp Tahini 45 mL
  • 2 Tbsp lemon juice 30 mL
  • 1 clove garlic
  • 1 tsp smoked paprika
  • ¾ tsp salt
  • ¼ tsp pepper

Instructions

    Cup of Yum
  1. Roast: Preheat oven to 400°F (204°C). Wash the carrots and set them on a parchment-lined baking sheet. Brush them with 1 Tbsp of olive oil, then roast them for 35 minutes until soft.
  2. Blend: Add roasted carrots and all remaining ingredients to a food processor or blender. Blitz until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture.
  3. Serve: For the best texture, let the hummus cool in the fridge for an hour before enjoying it.

Notes

  • *Dried chickpeas: This recipe is great if you soak and cook the chickpeas yourself. Cook the chickpeas a bit longer than usual until they become very soft (borderline mushy). This will give you the creamiest hummus!
  • *Dried chickpeas: This recipe is great if you soak and cook the chickpeas yourself. Cook the chickpeas a bit longer than usual until they become very soft (borderline mushy). This will give you the creamiest hummus!
  • Storage: When you're done snacking, put your leftovers in an airtight container and store it in the fridge.
  • Do I have to peel the carrots? It's up to you! I like to keep the peels on, but you can peel them if you want. If you decide not to peel, the skin of the carrots will soften up nicely and blend in well once roasted. The olive oil will keep them moist while they're in the oven. Plus, the skins are packed with Vitamin C!
  • I can't eat chickpeas. Can I use a substitute? Yes! You can roast cauliflower florets along with the carrots and use them in place of the chickpeas.

Nutrition Information

Serving 1serving Calories 157kcal (8%) Carbohydrates 14g (5%) Protein 3.3g (7%) Fat 10.5g (16%) Saturated Fat 1.5g (8%) Cholesterol 0mg (0%) Sodium 366mg (15%) Potassium 219mg (6%) Fiber 3.3g (13%) Sugar 1.9g (4%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 157

% Daily Value*

Serving 1serving
Calories 157kcal 8%
Carbohydrates 14g 5%
Protein 3.3g 7%
Fat 10.5g 16%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 366mg 15%
Potassium 219mg 5%
Fiber 3.3g 13%
Sugar 1.9g 4%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.