This colorful, savory, fluffy hummus is packed with beta-carotene and fiber. Roasted Carrot Hummus will be your go-to spread made with everyday ingredients, an easy appetizer that wows the palate.
This dip goes great with pita chips, bread, spread on a sandwich, or mixed in a vegetable bowl. The whipped aquafaba brings a traditional hummus recipe to an elevated appetizer you can enjoy even on busy weeknights.
If your looking for more hummus recipes, be sure to check out my Whipped Rosemary Hummus and the best gluten-free dipping bread, Gluten-Free & Vegan Focaccia Bread!
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Carrots
How often do you eat carrots? If you're like me, not super often, unless they're the secret ingredient. So if you've been looking for a reason to roast carrots, here ya go! This delicious recipe has been on rotation in my kitchen and has been upping my carrot game. It's also the tastiest vessel for getting more beans in; the soluble fiber from the chickpeas and aquafaba makes this hummus a healthy everyday snack.
Preparing the hummus
You'll need a high-speed blender or food processor. I use my food processor since I can scrap down the sides and reblend easier.
Three main components:
Chickpeas - are packed with fiber and bring a thick but smooth consistency.
Aquafaba (water from the chickpeas) - this fluffy, whipped ingredient gets the hummus an airy, light, and creamy texture.
Carrots - roasted and seasoned, the carrots carry flavor and bring a bold orange color.
Flavor:
Roasted garlic - key flavor ingredient; roasting the cloves allows the flavor to bloom.
Spices - cumin, paprika, garlic powder, black pepper, & salt
Fresh lemon juice
Additions:
Oil (olive or avocado oil)
Filtered water - add in slowly until desired consistency is reached. For lighter hummus, use more water.
Toppings:
Toasted sesame oil - definitely not an ingredient to leave out; this brings a beautiful flavor
Sesame and poppy seeds - alternatively, pumpkin seeds would be tasty, too!
Tips for success
The printable recipe card with full instructions is at the bottom of this page.
⭐ Add the garlic to the roasting pan for a creamier, more dense flavor!
⭐ Create the aquafaba by blending separately until whipped. Use a frother, electric mixer, or food processor to combine. I've found that the easiest way is using my milk frother.
⭐ Slowly add filtered water until desired consistency is reached.
⭐ Plate the hummus into a serving bowl using a spoon, swirl the top, pour the toasted sesame oil on top, and garnish with poppy and sesame seeds. Seriously, the toasted sesame oil is a game changer; if able, do not skip it!
⭐ Pair with your favorite cracker, tortilla chips, or bread.
Why you'll love this hummus
This recipe is for you if you love a savory dip packed with nutrients and fiber.
This lightly whipped homemade hummus carries a scoopable smooth texture you might find addicting with pita bread.
It's the perfect hummus to have in the fridge for a snack, sandwich spread, or flavor addition to any veggie bowl!
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Roasted Carrot Hummus Recipe
Equipment
- 1 food processor or blender
- 1 milk frother (optional, can use electric mixer or blender)
Ingredients
For the roasted carrots:
- 6 large carrots, sliced thinly
- 3 cloves fresh garlic
- 1 tablespoon olive oil, drizzled
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 pinch salt & black pepper
For the hummus:
- 8 ounces drained chickpeas (garbanzo beans)
- 1 cup chickpea water (made into aquafaba: the drained water from the chickpeas blended until white and whipped)
- 4 tablespoons lemon juice (1 whole lemon)
- 2-3 tablespoons olive oil
- ½ cup filtered water
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 pinch salt a& black pepper
Toppings:
- Drizzle toasted sesame oil
- Sesame & poppy seeds
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Clean and chop the carrots into thin slices. Combine the sliced carrots and whole garlic cloves with one tablespoon of olive oil. Mix in the spices in a stir until combined.
- Transfer onto a parchment-lined baking tray, evenly spaced, and place in the oven for 30 minutes or until the carrots and garlic are tender and fragrant.
- Drain the chickpeas and save the water. Create the aquafaba by blending separately until whipped. Use a frother, electric mixer, or food processor to combine, and whip for a few minutes until the mixture turns white and fluffy.
- Add the aquafaba, roasted carrots, and garlic to a food processor with the rest of the hummus ingredients. Blend until smooth.
- Slowly add in the filtered water until desired consistency is reached.
- Plate the hummus into a serving bowl and using a spoon, swirl the top, pour the toasted sesame oil on top, and garnish with poppy and sesame seeds.
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