Carrot Hummus Dip
Carrot Hummus, a bright and colorful homemade hummus dip recipe with roasted carrots, tahini, garlic, and lemon juice. Ditch pre-made hummus and make your own instead!
Love roasted carrots? Love hummus? Combine them to make a carrot hummus! This homemade hummus dip recipe comes together in 25 minutes and will save you money on buying pre-made hummus each and every week.
👉 Ready to learn how to make hummus with carrots? Let’s do it!
🥕 Ingredients
- Carrots: Three carrots, any variety (try different colored carrots!)
- Chickpeas: 1 can of chickpeas (or “garbanzo beans”) or about 1.5 cups cooked
- Garlic: 2 garlic cloves, which can be roasted with the carrots for a nice flavor boost
- Tahini: A core ingredient in hummus, tahini is made from ground sesame seeds
- Lemon juice: A tang of acidic lemon juice is standard in most hummus recipes
- Seasonings: A pinch of salt and pepper, to taste
- Dipping ingredients: carrot sticks, celery sticks, cherry tomatoes, endive, pretzels, pita bread…get creative!
- Recommended tools: small roasting pan, aluminum foil, food processor
🥣 How to make (step-by-step photos)
1️⃣ Step One: Roast and prepare carrots
The first step to making carrot hummus is to roast the carrots. To do this, first preheat oven to 400 degrees F (200 degree C).
Give the carrots a good wash (do not peel), then slice them and place into a small pan and drizzle with olive oil.
Cover the pan with foil and roast in the oven until carrots are soft, about 20 minutes.
When done, remove from the oven and let cool.
👉 Do you need to cook the carrots? Technically you don’t have to cook the carrot but raw carrots will not be as soft when they’re blended so you’ll have chunky bits of hard, raw carrot in your hummus dip so I recommend cooking them in some way. Instead of roasting you can steam them or cook them in a pan, just as long as they’re soft when blended.
2️⃣ Step Two: Blend hummus ingredients
Once the carrots are cooked, it’s time to make the hummus!
Add carrots, drained chickpeas, garlic cloves, tahini, lemon juice, and a generous pinch of salt and pepper to a food processor.
Blend on high speed until smooth, about 1-2 minutes, stopping periodically to push down any ingredients that are on the sides of the food processing container.
3️⃣ Step Three: Serve and store
To serve the hummus, place blended hummus in a small bowl and serve with dipping ingredients like carrots, celery, pita, or pretzels. Enjoy!
❓ Recipe questions + quick tips
Yes! Though classic hummus uses tahini, or sesame seed butter, in addition to chickpeas, you can make hummus by omitting the tahini if you’re looking for a sesame-free option. This carrot hummus is still delicious without tahini.
No, you do not have to use chickpeas from a can for hummus. You can instead soak dried chickpeas and cook them until soft before making hummus, though it will take longer.
💡 Ideas for servings
- As a dip. Use this carrot hummus as a dip for fresh vegetables, breads, crackers, or pretzels.
- As a spread. Use this carrot hummus as a spread on sandwiches or pita pockets.
- In a smoothie. Make a savory smoothie with carrot hummus as its base (great with greens!).
- In a dressing or sauce. Add oil and vinegar to carrot hummus to make a salad dressing or a sauce.
🧊 How to store
- Refrigerator storage: To store in the refrigerator, simply place in an airtight container and store in for up to 4 days.
- Freezer storage: To freeze, store in an airtight container in the freezer for up to 2 months. To thaw, simply remove it to the refrigerator for 24 hours before serving.
- To thaw after freezing: You may need to stir in extra olive oil for a creamier consistency after freezing.
♻️ Sustainable kitchen tips
Take advantage of carrot season. Fresh carrots are typically in season during the late summer and early fall months, which is July through November in the the US and most of the northern hemisphere.
Use dried chickpeas. Instead of buying chickpeas in the can, buy dried chickpeas and soak and cook them before using to reduce packaging waste.
Save chickpea water (aquafaba). If you do use canned chickpeas, save the water they are stored in to make a tasty dessert like this Avocado Aquafaba Chocolate Mousse.
👉 More hummus and dip recipes
Want more dip recipes? Try this Red Beet Hummus Dip, Golden Beet Hummus Dip, and Vegan Green Goddess Avocado Dip.
Carrot Hummus Dip
Ingredients
- 3 medium carrots
- 1 can chickpeas drained
- 2 cloves garlic
- 2 teaspoons tahini
- 1 tablespoon lemon juice
- 1 pinch salt and pepper
- Optional for dipping: carrot sticks, celery sticks, cherry tomatoes, pita bread, pretzels, etc.
Instructions
- Roast and prepare carrots: Preheat oven to 400 degrees F (200 degree C). Wash carrots (do not peel) and slice, then place into a small pan and drizzle with olive oil. Cover the pan with foil and roast in the oven until carrots are soft, about 20 minutes. When done, remove from the oven and let cool.
- Blend hummus: Add carrots, drained chickpeas, garlic cloves, tahini, lemon juice, and a generous pinch of salt and pepper to a food processor. Blend on high speed until smooth, about 1-2 minutes, stopping periodically to push down any ingredients that are on the sides of the food processing container.
- Serve and store: To serve immediately, place blended hummus in a small bowl and serve with dipping ingredients like carrots, celery, pita, or pretzels. To store, simply place in an airtight container and store in the refrigerator for up to 4 days.
Notes
- Leftovers and storage: To store in the refrigerator, simply place in an airtight container and store in for up to 4 days. To freeze, store in an airtight container in the freezer for up to 2 months. To thaw, simply remove it to the refrigerator for 24 hours before serving. You may need to stir in extra olive oil for a creamier consistency after freezing.
- Nutrition notes: Nutrition information was calculated for carrot hummus ingredients only, not for additional dipping ingredients like carrots or pretzels. This recipe is vegan and uses gluten free ingredients. This recipe contains tahini, which is made from sesame, which is a major allergen.