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    Hungry Healthy Happy » Recipes » Sauces

    Roasted Carrot Hummus

    Published: Feb 11, 2019 · Modified: Feb 25, 2022 by Dannii · This post may contain affiliate links · 33 Comments

    330 shares
    • 4
    Jump to Recipe
    Diet: Gluten Free / Low Carb / Vegan
    Roasted Carrot Hummus with a text title overlay.

    Hummus is a great snack when paired with some vegetables sticks and pita bread, but why not add some vegetables to it with this Carrot hummus! Some added vitamins and a subtle sweetness and it gives it a wonderful vibrant orange colour too. This would stand out on a party food table.

    Orange coloured hummus in a blue dish next to pita breads and sliced carrots.

    We eat a lot of hummus, and our kids love it too, so we are always looking for new flavours to add to it and ways to give it a veggie boost. When we were doing baby led weaning, hummus was a favourite and we added in vegetables wherever we could so that our kids were getting a portion of vegetables with every meal and snack.

    You can use it as a dip, or you can use it as a spread on a sandwich or even stirred in to pasta for something a little different and it goes really well on our Grazing Platter. It's a great way to us up carrots that are maybe a little bit past their best.

    If you are looking for some other ways to use carrots, then why not try our Air Fryer Carrots, Carrot and Coriander Soup or Carrot and Coriander Side Salad.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make Roasted Carrot Hummus - Step by step
    • Health benefits
    • Variations
    • Storage
    • Frequently asked questions
    • Extra tips
    • More dip recipes
    • Recipe
    • Feedback

    Why you will love it

    • A twist on hummus - Hummus is one of the best dips out there and the great thing about it is there are so many different ways you can make it. Adding carrots is a great twist on hummus, and adds some extra nutrients too.
    • A great way to use carrots - If you have some carrots in your fridge that are looking a little sad, then roast them up and add them to this hummus. It will bring them to life again.
    • Adaptable - We have added some harissa to ours for flavour, but there are other ways you can flavour it and we have given some options below.
    • Stores well - You can keep this in the fridge for a few days, which makes it great for making a big batch and keeping it for snacks and meals. Did you also know that you can freeze hummus!

    Ingredients needed

    • Cannellini beans - This might seem strange for hummus, as it is traditionally made with chickpeas. We used cannellini beans because my husband is allergic to chickpeas.  However, you can use chickpeas in this too.
    • Oil - We used extra virgin olive oil in this carrot hummus. Try to use the best quality oil you can, as you will be able to taste the difference.
    • Tahini - This is a paste made of sesame seeds and it is essential in hummus in my opinion. It is what gives it that smooth and creamy texture. You can find this in the world food aisle of most supermarkets. If you don't want to use tahini, then you can use the same amount of almond or peanut butter. Have you tried our Tahini Dressing?
    • Lemon - A generous squeeze of lemon juice really lightens this dip up.
    • Carrots - The star of the hummus. The great thing about this recipe is that roasting the carrots really brings out their flavour, so using ones that are a little past their best is fine. You can mix things up and use some yellow and purple carrots too. Obviously this will change the colour of the finished hummus though.
    • Harissa - This adds a nice kick of heat and goes really well with the sweetness of the carrots. It is so easy to make your own Harissa Paste.
    • Ras-el-hanout - A nice way to finish off the hummus and it adds lots of flavour.

    A full ingredients list with measurements is in the recipe card below.

    How to make Roasted Carrot Hummus - Step by step

    One: Peel and slice the carrots and put them in a baking tray with 1 tablespoon of olive oil.

    Sliced carrots, oil and seasoning in a baking dish.

    Two: Put them in the oven at 200°C/400°F/Gas 6 for 25 minutes until roasted.

    The carrots now roasted in the baking dish.

    Three: Put all of the ingredients (apart from the ras-el-hanout and rest of the olive oil) in a food processor with the roasted carrots and blend until smooth.

    A blender jug containing beans, roasted carrots, oil and tahini.

    Four: Put the hummus in a bowl and drizzle with the rest of the olive oil and the ras-el-hanout.

    Health benefits

    Hummus is a really healthy snack option. You have protein from the beans, some healthy fats from the olive oil and tahini and then this has a healthy boost with the carrots too. Carrots are a good source of beta carotene, fibre, vitamins A and K1, potassium, and antioxidants.

    Make this an even healthier snack by serving it with loads of vegetables sticks. We usually go with some carrot, cucumber, celery and bell peppers. Then some torn up pita bread on the side.

    Carrot Hummus swirled with oil and ras-el-hanout.

    Variations

    The carrots do give this hummus a lot of flavour, but we could always do with some more flavour in our lives, right? We blended some harissa in to the hummus and then once it had been put in a bowl, we added a drizzle of good quality olive oil and then a sprinkle of ras el hanout, to make Moroccan Hummus. Not heard of ras el hanout before? You need some in your life! It's a North African spice blend that is made up of cumin, coriander, cinnamon, ginger and turmeric.

    If you didn't want to use those flavours, then you could make a pesto version. Blend some pesto in to the hummus, and then add some fresh chopped basil on top before serving.

    You could just keep it as the carrots and add a generous pinch of paprika for some smokiness. A pinch of cumin also goes really well with carrots.

    If you like garlic in your hummus (and I mean, who doesn't?) then you can roast some garlic cloves in their skin at the same time as the carrots and then squeeze the garlic out of it's skin once roasted and blend it with everything else.

    For a different type of hummus, try our Butter Bean Hummus.

    Storage

    Store: This will keep in an air tight container in the fridge for up to 3 days.

    Freeze: If you are wondering if you can freeze hummus, then the answer is yes! Plain hummus tends to freeze better than flavoured hummus, but it will still freeze well. You can either put it in little air tight container and put it in the freezer, or you can put spoonfuls on to baking paper on a tray and then put that in the freezer (flash freeze). Once that is frozen, then you can peel them off the paper and put them in a freezer bag in the freezer. This is great for individual portions.

    Defrost: You can defrost it in the fridge overnight. You will need to give it a really good stir before serving.

    Carrot hummus topped with ras-el-hanout in front of cut carrot tops.

    Frequently asked questions

    Can you make carrot hummus in advance?

    You can roast the carrots ahead of time if you are making this for a party, but the hummus itself is best blended up just before you will be serving it. Hummus can start to dry out a little after a while, so this is best enjoyed right away.

    Is carrot hummus gluten free?

    Yes, as long as you make sure that there is no cross contamination, this can be gluten free.

    Is carrot hummus vegan?

    Yes, this is a vegan recipe.

    Do I have to roast the carrots?

    No, you don't have to but we really recommend you do. Roasting them really brings out the sweetness and gives them a nice caramelised edge. If you want to make this carrot hummus a little quicker, then you can just boil the carrots until soft and then follow the rest of the recipe.

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    Extra tips

    • We used cannellini beans because it's what we had in the cupboard, but you can use chickpeas to keep it a more traditional hummus.
    • You can use this recipe to make other kinds of vegetable hummus too, like beetroot or courgette.
    • Feel free to experiment with flavours in this hummus - you could give it a Mexican twist by using Mexican seasoning.
    • Serve the hummus with vegetable sticks and pita bread.
    • You will need to use a high powered blender for the best results as it will get the carrot hummus nice and creamy.
    • To make the hummus even lighter, add a couple of tablespoons of the water drained from the beans.

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    If you’ve tried this carrot hummus recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    Roasted Carrot Hummus in a blue dish.

    Roasted Carrot Hummus

    By: Dannii
    Hummus is a great snack when paired with some vegetables sticks and pita bread, but why not add some vegetables to it with this Carrot hummus!
    A circular logo saying GF.
    Gluten Free
    The words low carb in a white circle.
    Low Carb
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.95 from 35 votes
    Pin Print Save recipe Recipe saved!
    Course: Sauce/Spread
    Cuisine: Middle Eastern
    Prep: 5 mins
    Cook: 25 mins
    Total: 30 mins
    Servings: 8 people
    Calories: 101kcal
    Allergens:
    An illustration of sesame seeds
    Sesame
    Prevent your screen from going dark

    Ingredients

    • 400 g (2 cups) Cannellini beans
    • 2 tablespoon (2 tablespoon) Olive oil - (plus extra for drizzling)
    • 1 tablespoon (1 tablespoon) Tahini
    • 0.5 (0.5) Lemon - (juice only)
    • 1 pinch (1 pinch) Sea salt and black pepper
    • 6 (6) Carrot - small
    • 1 teaspoon (1 teaspoon) Harissa
    • 1 tablespoon (1 tablespoon) Ras-el-hanout

    Instructions

    • Peel and slice the carrots and put them in a baking tray with 1 tablespoon of olive oil.
    • Put them in the oven at 200°C/400°F/Gas 6 for 25 minutes until roasted.
    • Put all of the ingredients (apart from the ras-el-hanout and rest of the olive oil) in a food processor with the roasted carrots and blend until smooth.
    • Put the hummus in a bowl and drizzle with the rest of the olive oil and the ras-el-hanout.

    Notes

    • We used cannellini beans because it's what we had in the cupboard, but you can use chickpeas to keep it a more traditional hummus.
    • You can use this recipe to make other kinds of vegetable hummus too, like beetroot or courgette.
    • Feel free to experiment with flavours in this hummus - you could give it a Mexican twist by using Mexican seasoning.
    • Serve the hummus with vegetable sticks and pita bread.
    • You will need to use a high powered blender for the best results as it will get the carrot hummus nice and creamy.
    • To make the hummus even lighter, add a couple of tablespoons of the water drained from the beans.

    Nutritional Information

    Serving: 1portion | Calories: 101kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Sodium: 148mg | Potassium: 172mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7655IU | Vitamin C: 6.3mg | Calcium: 59mg | Iron: 1.6mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Christina

      June 28, 2022 at 2:53 pm

      Can i use frozen carrots ? If so how much ?

      Reply
      • Dannii

        June 28, 2022 at 4:51 pm

        You can, but you would need to cook them first. They also wouldn't have the same flavour that roasted carrots have. I would suggest about 200g of frozen carrots.

        Reply
    2. marie johson

      November 23, 2019 at 7:30 am

      5 stars
      This roasted carrot hummus is a fabulous healthy appetizer for the holiday season. Thanks for sharing <3

      Reply
    3. Kate Hackworthy

      March 06, 2019 at 1:17 pm

      5 stars
      This hummus sounds so flavourful! I love that sweet carrots are in it with flavourful harissa and ras el hanout.

      Reply
    4. Choclette

      February 27, 2019 at 2:39 pm

      5 stars
      Oh wowzers, what a glorious colour. I'm such a traditionalist with hummus I tend to stick to the classic. But I'm seriously tempted by this, if for nothing else than that amazing orange.

      Reply
    5. Lisa Bynum

      February 22, 2019 at 5:28 pm

      5 stars
      I have to admit, carrots are not my favorite vegetable. But they are SO good for you. I think this would motivate me to eat more of them.

      Reply
    6. Kelly Anthony

      February 22, 2019 at 5:21 pm

      5 stars
      I've never had carrot hummus but it sounds delicious. I can't wait to make this healthy snack for my family!

      Reply
    7. Sandi

      February 22, 2019 at 5:09 pm

      I love that you used carrots for this hummus recipe. The color is fabulous.

      Reply
    8. Jessica Formicola

      February 22, 2019 at 5:06 pm

      5 stars
      My family loves hummus, and once we tried this recipe, it quickly became our favorite! So good!

      Reply
    9. Karen @ Seasonal Cravings

      February 22, 2019 at 5:03 pm

      5 stars
      What a great idea to make hummus out of roasted carrots. The color is gorgeous and I'm sure it adds so much flavor.

      Reply
    10. Janice

      February 21, 2019 at 7:32 pm

      5 stars
      I love roasted carrots, it brings out all the sweetness. This recipe looks like a real winner.

      Reply
    11. Helen of Fuss Free Flavours

      February 20, 2019 at 2:32 pm

      5 stars
      I'm a big fan of hummus, and adding extra flavours is all part of the enjoyment. Such a good dish to enjoy so many different ways. Your carrot hummus sounds delightful, and the colour is amazing. Perfect for all kinds of dipping.

      Reply
    12. Bintu | Recipes From A Pantry

      February 20, 2019 at 1:16 pm

      5 stars
      Now this is a hummus I definitely need to try! It looks delicious and a great way to use carrots.

      Reply
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    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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