Roasted Carrot Hummus


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Roasted carrot hummus is a delicious blend of classic hummus ingredients, tender roasted carrots, and warming spices. It’s ultra-creamy, sweet yet savory, and a versatile recipe that works wonders as a nutrient-packed appetizer.

Roasted carrot hummus with vegetables
Photo: Gayle McLeod

This roasted carrot hummus has a special place in my kitchen and meal prep regime. It tastes like a delicious merger between my all-time favorite classic hummus and honey-glazed carrots. But the health benefits are unreal with lots of protein, fiber, beta-carotene, and so much more.

You guys know I’m a fan of sneaking vegetables into recipes, and while hummus is of course healthy all on its own, it certainly gets a veggie boost with roasted carrots. Plus, who doesn’t love a vibrant orange hummus for a party appetizer?

I hate to pick favorites (as I love all my hummus recipes), but this may just be my new favorite flavor. And unlike other carrot hummus recipes that taste more like mashed carrots, my recipe tastes like authentic hummus with a carrot spin (which is what I was aiming for). Needless to say, it’s one more way to keep the flavors in your weekly meal prep interesting!

Ingredients for roasted carrot hummus

Roasted Carrot Hummus Ingredients

  • Carrots and Garlic: Fresh carrots and a couple of garlic cloves roast on a sheet pan until soft and caramelized.
  • Chickpeas: The main ingredient of any hummus. I always used canned chickpeas for a super quick and easy recipe. Though if you’d like to use dried chickpeas, see my notes in the recipe card below.
  • Aquafaba: This is the starchy liquid that’s leftover in the can of chickpeas. You can always substitute this with water as well.
  • Tahini: Tahini adds that nutty, earthy flavor. And while it can be a bit bitter on its own, the sweetness of the roasted carrots balances it beautifully.
  • Spices: A simple blend of cumin, ground ginger, coriander, and salt adds a delicious warming flavor.

Helpful tip: If you come across sesame seeds at your local market, grab a bag to make my homemade tahini recipe. I find that it’s so much smoother, creamier, and fresher than any packaged version.

How To Make Roasted Carrot Hummus

Roast carrots. Toss the carrots and garlic with olive oil and spread them into an even layer on a baking sheet. Roast for 30 to 35 minutes at 400°F (200°C). Let the carrots and garlic cool before removing the peel from the garlic.

Roasting carrots to mak carrot hummus

Blend the hummus. Add the roasted carrots, garlic, chickpeas, chickpea liquid (aquafaba), tahini, olive oil, lemon juice, cumin, ginger, coriander, and salt to a high-powered blender. Blend it on high for about 30 seconds and use a tamper to push the hummus into the blades so that everything is well blended.

Making carrot hummus in blender

Helpful tip: If you want slightly thinner hummus, you can add a splash more of the chickpea liquid (aquafaba).

Blending roasted carrot hummus in blender

Ways To Use Carrot Hummus

If you’ve done my original meal prep, you know exactly how useful hummus is as an ingredient. But here’s a quick reminder of a few ways to use it.

  • The perfect appetizer or healthy snack. Add the carrot hummus to a small serving bowl and garnish with olive oil, chopped cilantro, and chopped pumpkin seeds. Then serve the carrot hummus dip on a platter with fresh-cut veggies such as cucumbers, celery, and bell peppers for a vegetable charcuterie board!
  • Use it as a spread. Spread a layer into any wrap or sandwich. Not only does it help everything stick together, but it also adds a flavor boost to your meal.
  • Layer it on your dinner plate. A spread of hummus is always welcome on a dinner plate with baked chicken and broccoli rice or baked salmon and roasted asparagus. It adds a creamy element that ties the other items together!

How To Store Homemade Hummus

There’s a reason why I love hummus as a meal prep recipe. Not only does it keep well in the fridge or freezer, but it’s endlessly versatile. Don’t skip the section above for ideas on how to use carrot hummus!

  • To store: Scoop the hummus into an airtight container and store it in the fridge for 3 to 4 days.
  • To freeze: Did you know that you can freeze leftover hummus? It will keep for up to 3 months in the freezer. When you’re ready to enjoy it, let it thaw overnight in the refrigerator and give it a quick stir to re-mix before enjoying it.
Roasted carrot hummus with cucumber

Frequently Asked Questions

Is it better to use dried or canned chickpeas for hummus?

I’ve made hummus using both dried and canned chickpeas, and I’ve found that there isn’t much of a difference (especially when using a high-powered blender). So, I say use canned chickpeas for a faster and easier process.

Can you use a food processor to make hummus?

For extra-smooth results, I recommend using a high-powered blender to make this hummus. But if you prefer a thicker, chunkier texture, a food processor will do the trick as well!

More Hummus Recipes

I hope you love this roasted carrot hummus recipe as much as I do! If you make it, I’d love to hear your thoughts in the comment box below.

Roasted carrot hummus in a bowl

Roasted Carrot Hummus

5 from 6 votes
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 16 servings
Author: Lisa Bryan


This roasted carrot hummus is ultra-creamy, sweet yet savory, endlessly versatile, and nutrient-packed!



For the Roasted Carrots

  • 3 large carrots (about 12 ounces), peeled and sliced into ½-inch pieces
  • 2 unpeeled garlic cloves
  • 1 tablespoon olive oil

For the Hummus

For Garnish

  • extra-virgin olive oil, chopped cilantro, and chopped pumpkin seeds.


  • Roast carrots: Preheat the oven to 400°F (200°C). Place the carrots and garlic cloves on a baking sheet and toss with the oil. Roast for 30 to 35 minutes, until tender. Let cool to the touch, then remove the peel from the garlic.
    Roasting carrots for hummus
  • Blend hummus: Add the chickpeas, chickpea liquid, tahini, olive oil, lemon juice, cumin, ginger, coriander, salt, carrots, and peeled garlic to a high-powered blender and secure the lid. Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
    Blending carrot hummus in Vitamix
  • Serve: Add the hummus to a small serving bowl and garnish with olive oil, chopped cilantro and chopped pumpkin seeds.
    Blended carrot hummus in a bowl

Lisa’s Tips

  • A small quarter baking sheet is perfect for roasting smaller quantities like these carrots. I use my quarter baking sheet all the time!
  • You can also make tahini yourself (rather than buying in the store). Just follow my tahini recipe.
  • The Vitamix blender I use is the Vitamix Ascent 3500 – and I love it!
  • 1 cup of dried chickpeas = 3 cups of soaked and cooked chickpeas = approx 30 ounces canned chickpeas


Calories: 92kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 84mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1920IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Keyword: carrot hummus, roasted carrot hummus
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Very tasty! I didn’t realize how much this would make or I would have used our big blender, but it also turned out nice mixed in a few batches and then kind of hand-mixed at the end. I’ll definitely make this again!5 stars

  2. I made your roasted carrots last night to go along with my beef tacos since my granddaughter who’s 11 and likes carrots was stopping by with my son. She helped in the easy preparation and devoured the last of them. I thought I’d have plenty of leftovers but she took care of that and I know she’ll want to have them again.5 stars

  3. This is phenomenal! My husband and I love it!! I’m a huge carrot person so I couldn’t wait to make this! The roasted carrots and garlic were such a robust addition-they took it up a knotch! Your hummus recipes have become a weekly staple in our house (along with your homemade tahini!). I’ll definitely be making this again! 

    Thank you Lisa!5 stars

  4. What we fondly refer to as D-next level basics, I prepared carrot hummus for the first time ever! Using up a batch of roasted carrots from the night before, this dip came together so beautifully.  Serving with pickled zucchini spears and parsley oil.  Terrific!

  5. Made this to take to a party. It was a hit and a nice change from humus. No one believed me that it was roasted carrots.5 stars

      1. I love all of your content and menu prep ideas and kitchen ware also! I made the carrot hummus today and it’s delicious, it’s my favorite hummus recipe of all time. I will make for our Bible study group next week and I’m going to make your beet dyed deviled eggs and air fryer salmon also. Thank you again for your incredible talent!!5 stars

      2. I’m so happy to hear that! It’s a bit of a unique flavor but so delicious (and my personal favorite as well). Happy you’re enjoying all of those recipes, Laura! :)