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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.

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)

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

Find it online: https://thefamilycooking.com/vegan-carrot-hummus/