Vegan Carrot Hummus

Why You’ll Love This Recipe

This carrot hummus is smooth, colorful, and packed with flavor and nutrients. Roasted carrots add a natural sweetness that pairs beautifully with tahini, garlic, lemon juice, and warm spices. It’s entirely vegan, gluten-free, and oil-free optional. Whether you’re looking for a healthy appetizer, sandwich spread, or veggie dip, this hummus delivers on taste, nutrition, and versatility.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large carrots, peeled and chopped
1 tablespoon olive oil (optional, or sub with water for oil-free)
1½ cups cooked chickpeas (or 1 can, drained and rinsed)
3 tablespoons tahini
1 garlic clove
2 tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon smoked paprika (optional)
Salt, to taste
2–4 tablespoons water, to adjust consistency
Fresh parsley, sesame seeds, or paprika for garnish (optional)

Directions

1. Roast the carrots: Preheat oven to 400°F (200°C). Place chopped carrots on a baking sheet, drizzle with olive oil or water, and roast for 20–25 minutes until tender and slightly caramelized. Let cool.
2. Blend the hummus: In a food processor, combine roasted carrots, chickpeas, tahini, garlic, lemon juice, cumin, smoked paprika, and a pinch of salt. Blend until mostly smooth.
3. Adjust texture: Add water a tablespoon at a time until the hummus reaches your desired consistency.
4. Taste and refine: Taste and adjust lemon, salt, or spices to your liking.
5. Serve: Transfer to a bowl and garnish with parsley, sesame seeds, or a dash of paprika if desired.

Servings and Timing

Serves 6–8 as a dip
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add a roasted red pepper for a smoky-sweet flavor.
• Use lime juice instead of lemon for a zesty twist.
• Stir in a pinch of cayenne or chili flakes for some heat.
• Add ½ teaspoon turmeric for anti-inflammatory benefits and a deeper color.
• Use white beans instead of chickpeas for a different texture.
• Blend in a small avocado for an ultra-creamy version.

Storage/Reheating

Store carrot hummus in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 1 month; thaw in the refrigerator and stir well before serving. No reheating is required—enjoy chilled or at room temperature.

FAQs

Can I make this without tahini?

Yes, you can substitute tahini with sunflower seed butter or simply omit it for a lighter version.

Are canned chickpeas okay to use?

Absolutely. Just drain and rinse them well before blending.

Do I have to roast the carrots?

Roasting adds depth of flavor, but you can steam or boil the carrots for a quicker version.

Is this hummus spicy?

Not unless you add spicy elements. It has a mild, savory-sweet profile.

Can I use baby carrots?

Yes, baby carrots roast well and can be used in the same quantity by weight.

What do I serve with carrot hummus?

Pita bread, crackers, raw veggies, or as a spread in sandwiches and wraps.

How do I make it oil-free?

Skip the olive oil when roasting and use water instead. Omit oil from the blend.

Can I use pre-cooked carrots?

Yes, just ensure they’re soft and blend easily.

How do I make it smoother?

Peel the chickpeas or use a high-powered blender for extra creaminess.

Can I double the recipe?

Yes, just scale up the ingredients and blend in batches if needed.

Conclusion

Vegan Carrot Hummus is a deliciously smooth, nutritious dip that brings a unique twist to traditional hummus. With the sweetness of roasted carrots and the rich depth of tahini and spices, it’s a versatile and colorful addition to any snack table or meal. Easy to make, endlessly adaptable, and naturally plant-based, this hummus is sure to become a staple in your kitchen.

Vegan Carrot Hummus

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Vegan Carrot Hummus is a creamy, flavorful dip made with roasted carrots, chickpeas, tahini, and warm spices for a nutritious plant-based twist on classic hummus.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6–8 servings
• Category: Appetizer
• Method: Blended
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

• 2 large carrots, peeled and chopped
• 1 tablespoon olive oil (optional, or sub with water for oil-free)
• 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 3 tablespoons tahini
• 1 garlic clove
• 2 tablespoons lemon juice
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika (optional)
• Salt, to taste
• 2–4 tablespoons water, to adjust consistency
• Fresh parsley, sesame seeds, or paprika for garnish (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Place chopped carrots on a baking sheet, drizzle with olive oil or water, and roast for 20–25 minutes until tender and slightly caramelized. Let cool.
2. In a food processor, combine roasted carrots, chickpeas, tahini, garlic, lemon juice, cumin, smoked paprika, and salt. Blend until mostly smooth.
3. Add water a tablespoon at a time to adjust to your desired hummus consistency.
4. Taste and adjust seasoning, lemon juice, or spices as needed.
5. Transfer to a bowl and garnish with parsley, sesame seeds, or a dash of paprika if desired.

Notes

• Roasting carrots enhances sweetness but they can be steamed or boiled for a quicker version.
• Use water instead of oil for an oil-free option.
• Peeling chickpeas helps create a smoother hummus.
• Double the recipe for meal prep or entertaining—freezes well for up to a month.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 100
• Sugar: 3g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg