Easy Carrot Hummus
This easy carrot hummus recipe is essentially just two simple steps: roasting the carrots to soften them up, and then blending everything together in a food processor to make fluffy and yummy hummus. I love to pack it in my kids’ lunch boxes alongside veggies or crackers. And trust me, there’s a whole world of delicious ways to enjoy this creamy, flavorful dip, which I’m sharing below. For more flavorful vegetable hummus options, try my Broccoli Hummus Dip and Beet Hummus. Soon you will have a delicious hummus rainbow!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Carrots – Peel and cut one pound of carrots for this easy carrot hummus recipe. The carrots are subtle and perfectly complement the spices in this recipe for a balanced flavor everyone will enjoy. Fresh lemon juice – You need juice from a whole lemon for this recipe. While you can use store-bought lemon juice, using freshly squeezed tastes so much better! Chickpeas – The foundation of hummus, you will use a can of chickpeas to conveniently add texture and flavor to this vegan hummus recipe. These are loaded with fiber and protein! Tahini – A condiment made from sesame seeds. Peanut butter is a great substitute if you cannot find tahini. Seasonings – This homemade hummus recipe calls for paprika and cumin. One of the best parts about making your own hummus is that you can adjust the seasonings to your family’s preferences, adding more or less of something as you taste it.
Step-by-Step Instructions
Tips for Success
Ice cubes make for light, creamy, and fluffy hummus! But only add if using a high-powered blender or food processor. I like to use a food processor because my kids prefer a chunkier texture with bits of carrot pieces. But if you prefer a super smooth consistency, use a high-powered blender. Add water to thin out if the consistency is too thick to your liking. Check to make sure your carrots are roasted enough by smashing one with the back of a fork. If it mashes easily, the carrots are ready.
Substitutions
Carrots – You can swap carrots for sweet potatoes or butternut squash. You’re still getting a serving of vegetables and a similar flavor and color. Chickpeas – Use white beans instead of chickpeas for a creamy texture. Tahini – Substitute peanut butter or nut butter instead of tahini. My kids LOVE this with peanut butter!
Variations
This recipe is fail-proof. It is so easy to adjust to your liking and spice level. Add more lemon juice, fresh garlic or garlic powder, or other seasonings that you like.
Serving Suggestions
Top your roasted carrot hummus with a drizzle of olive oil and some fresh herbs, like cilantro and parsley, if desired. You can also sprinkle some of your favorite spice(s), like smoked paprika. My personal favorite – everything bagel seasoning! It’s SO good. Sprinkle some sesame seeds on top for an extra crunch. Enjoy with pita bread, pita chips, veggies, crackers, etc. Or toss with pasta, make my hummus grilled cheese sandwich, spread onto a mini pizza, etc. Use it as a spread in pinwheel sandwiches.
Storage
Transfer leftover carrot hummus to an airtight container and store in the refrigerator for 4-5 days. To freeze, I like to store in single serving portions using this freezer tray. That makes it convenient to grab just what you need. It’ll stay good for up to 3 months.
More Carrot Recipes
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