Creamy roasted carrot hummus made with chickpeas, tahini, lemon and warm spices. A vibrant, vegan dip perfect for grazing boards, parties and mezze platters.
Creamy, smooth and naturally sweet, this roasted carrot hummus combines caramelised carrots, chickpeas, tahini and lemon into a vibrant dip that feels both familiar and a little unexpected. The roasted carrots add colour and depth, while sumac, cumin and a touch of harissa bring warmth and brightness.
I first made this hummus for an Onam-inspired grazing table where I wanted a balance of flavours, colours and textures. Alongside cheeses, crackers, fruits, dips and savoury bites, this bright orange hummus added both freshness and richness. While hummus isn’t traditionally part of an Onam feast, it works beautifully on a modern grazing board and pairs particularly well with vegetables, breads and crisp snacks.
Whether you’re making a party platter, putting together a mezze spread or looking for a make-ahead dip, this roasted carrot hummus is easy, versatile and packed with flavour.
Why You’ll Love This Recipe
- Easy to make: Roast the carrots, add everything to a food processor and blend. That’s it.
- Make-ahead friendly: Prepare it a day or two before serving, making it ideal for entertaining.
- Perfect for grazing tables: It adds a vibrant pop of colour and pairs easily with crackers, breads, chips and fresh vegetables.
- Great for entertaining: Make one batch and serve it as part of a larger spread without any last-minute cooking.
- Minimal hands-on time: Most of the cooking happens in the oven while you get on with the rest of your meal.
- Easy to customise: Adjust the harissa, lemon and seasoning to suit your taste.
- Naturally vegan and dairy-free: A crowd-friendly dip that works for a range of dietary preferences.
- More interesting than regular hummus: Roasted carrots give a familiar hummus base a simple but delicious twist.
What Is Roasted Carrot Hummus?
Roasted carrot hummus starts with the classic combination of chickpeas, tahini, garlic and lemon. Roasted carrots add sweetness and a deeper flavour, creating a hummus that feels lighter and slightly more complex than the traditional version.
A little cumin and sumac bring warmth and brightness, while harissa adds subtle spice. The result is smooth, creamy and packed with flavour.
Its bright orange colour also makes it a lovely addition to a grazing board or festive spread.
Tips for the Best Roasted Carrot Hummus
- Roast the carrots instead of steaming them for deeper flavour.
- Spread the carrots in a single layer so they caramelise properly.
- Use good-quality tahini for a smoother texture.
- Add cold water gradually while blending.
- Taste before serving and adjust the seasoning.
How to Serve Roasted Carrot Hummus
This hummus pairs well with:
- Lavash
- Pita bread
- Crackers
- Sourdough toast
- Vegetable sticks
- Radishes
- Cucumbers
- Carrot sticks
- Papad crisps
- Plantain chips
- Tapioca chips
For an Onam-inspired grazing board, pair it with fresh fruits, vegetable crudités, crackers, nuts, dips and savoury snacks.
Storage Instructions
Store roasted carrot hummus in an airtight container in the refrigerator for up to 4 days.
Make-Ahead Instructions
You can make the hummus up to 2 days ahead.
Store it in an airtight container in the refrigerator. Stir before serving and loosen it with a little cold water or lemon juice if needed.
Frequently Asked Questions
Can I use canned chickpeas?
Yes. Drain and rinse them well before using.
How long does homemade hummus last?
Store it in the refrigerator for up to four days.
Do I need to peel the carrots for hummus?
No. You can leave the peel on if you scrub the carrots well. Peeling them will give you a slightly smoother-looking hummus, but it isn’t essential.
Can I make this recipe without a food processor?
A food processor gives the smoothest result, but you can use a high-powered blender. You may need to stop and scrape down the sides and add a little extra water to help everything blend.
Why is my hummus thick?
Add cold water while blending until you reach the desired consistency.
Can I use boiled carrots?
You can, but roasted carrots give the hummus more flavour.
Why should I roast the carrots instead of boiling them?
Roasting removes some of the carrots’ moisture and concentrates their flavour. It also gives the carrots lightly caramelised edges, which creates a more flavourful hummus.
Why is my carrot hummus bitter?
The most common culprit is strongly flavoured or bitter tahini. Taste the tahini before adding it, and balance the hummus with lemon juice and salt if necessary. Over-roasted or burnt carrots can also introduce bitterness, so roast them until caramelised rather than charred.
Like this recipe? Check out more –
Roasted Carrot Hummus
Course: Appetizer, Dip, SidesCuisine: Middle Eastern InspiredDifficulty: Easy6
servings10
minutes35
minutesThis Roasted Carrot Hummus blends sweet caramelised carrots, creamy chickpeas, tahini, lemon and warm spices into a smooth, flavourful dip.
Ingredients
- For the Roasted Carrot Hummus
240 g cooked chickpeas (1½ cups)
240 g carrots (about 3 medium carrots or 2 cups chopped)
1 tbsp extra virgin olive oil
½ tsp kosher salt
50 g tahini (about 3 tbsp)
1 garlic clove, minced
½ tsp sumac
¼ tsp ground cumin
2 tbsp fresh lemon juice
2–4 tbsp cold water, as needed
- For Garnish
1 tbsp chopped parsley
1 tbsp lightly crushed pistachios
Extra virgin olive oil, for drizzling
A pinch of sumac
Directions
- Roast the carrots
- Preheat the oven to 200°C (400°F). Place the carrots on a baking tray. Toss them with the olive oil and salt and spread them into a single layer.
- Roast for 30–35 minutes, turning once halfway through, until the carrots turn tender and develop lightly caramelised edges.
- Allow them to cool slightly.
- Blend the hummus
- Add the roasted carrots, chickpeas, tahini, garlic, sumac, cumin, harissa and lemon juice to a food processor. Blend until smooth.
- Add cold water one tablespoon at a time until the hummus reaches a creamy consistency.
- Taste and adjust the seasoning. Add extra lemon juice, salt or harissa if needed.
- Serve
- Spoon the hummus into a shallow bowl.
- Drizzle with olive oil and finish with chopped parsley, crushed pistachios and a pinch of sumac.
- Serve immediately or refrigerate until ready to use.
Did you enjoy reading this? We’d love for you to rate it below under ‘rate this’ or in the comment section. Thanks!