When fall rolls around and the markets overflow with sweet carrots, I always turn to this Roasted Carrot Hummus with Veggie Sticks a warm, vibrant dip that captures everything I love about the season. My story with this dish starts back in Tuscany, where antipasti ruled our table and veggies came alive with olive oil, garlic, and lemon. After discovering my gluten intolerance, I knew I couldn’t give up these comforting appetizers. So, I reinvented them gluten-free, nourishing, and just as rich in flavor. This hummus became a star at our gatherings, pairing perfectly with crunchy veggie sticks or even gluten-free crackers. It’s simple to make, naturally gluten-free, and brings everyone to the table no matter their dietary needs.
In this post, I’ll walk you through:
- What you need to make this silky roasted carrot hummus
- Easy step-by-step instructions
- Tips to get it just right
- Flavorful variations (including a spicy twist!)
- How to store and serve it like a pro
Whether you’re prepping for a fall potluck, meal prepping healthy snacks, or adding color to your dinner spread, this one’s a keeper.
Roasted Carrot Hummus with Veggie Sticks
Equipment
- baking sheet
- parchment paper (optional)
- food processor
- knife
- cutting board
- mixing bowl
Ingredients
- 1 lb carrots, peeled and chopped
- 2 tbsp olive oil, divided
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tahini
- 1 garlic clove
- 1 lemon, juiced
- 1 tsp ground cumin
- ½ tsp paprika
- Salt, to taste
- 2–4 tbsp water, as needed
- 1 cucumber, sliced into sticks
- 2 bell peppers, sliced
- 2–3 carrots, peeled and cut into sticks
- 1 small jicama or kohlrabi, peeled and sliced (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss chopped carrots with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized. Let cool slightly.
- In a food processor, blend roasted carrots, chickpeas, tahini, garlic, lemon juice, cumin, paprika, and remaining olive oil until smooth. Add water gradually to reach your preferred consistency.
- Taste and adjust seasoning with more lemon juice or salt. For spice, add a pinch of cayenne or harissa.
- Scoop hummus into a shallow bowl. Drizzle with olive oil and garnish with extra paprika or herbs. Serve with veggie sticks on the side.
Notes
Nutrition
Ingredients You’ll Need
This Roasted Carrot Hummus with Veggie Sticks keeps it real fresh, simple, and full of earthy goodness.
For the hummus:
- 1 pound carrots, peeled and chopped
- 2 tablespoons olive oil
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 garlic clove
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt, to taste
- Water (2–4 tablespoons, as needed)
For the veggie sticks:
- 1 cucumber, sliced into sticks
- 2 bell peppers (any color), sliced
- 2–3 carrots, peeled and cut into sticks
- 1 small jicama or kohlrabi, peeled and sliced (optional)
Tip: You can also serve it with these gluten-free dinner rolls or homemade cauliflower bites for a fun twist.
Step by Step Instructions
Let’s break this down so anyone from new cooks to pros can make it effortlessly.
1. Roast the carrots.
Preheat your oven to 400°F (200°C). Toss the chopped carrots with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 25–30 minutes until they’re tender and slightly caramelized. Let them cool a bit.
2. Blend it all.
In a food processor, combine the roasted carrots, chickpeas, tahini, garlic, lemon juice, cumin, paprika, and the remaining olive oil. Blend until smooth. Add water gradually to reach your desired consistency.
3. Taste and adjust.
Add more lemon for brightness, or a pinch more salt to enhance the flavors. If you like it spicier, try adding 1/4 teaspoon cayenne or a dash of harissa.
4. Serve.
Scoop the hummus into a shallow bowl. Drizzle with olive oil and sprinkle extra paprika or chopped herbs if you like. Arrange your veggie sticks around the bowl or better yet, serve it with warm mini polenta cakes for a rustic appetizer plate.
Tips for the Creamiest Hummus
Getting the texture just right is key. Here’s how to get ultra-smooth, rich hummus every time:
- Peel the chickpeas: If you’ve got time, peeling the skins gives a silkier result.
- Warm ingredients: Blending while the carrots are still slightly warm helps emulsify the tahini.
- Tahini matters: Use a good-quality, runny tahini not the hard stuff at the bottom of the jar.
- Chill before serving: Letting the hummus rest in the fridge for 30 minutes helps the flavors come together beautifully.
For fall parties, I love pairing this dip with seasonal snacks like these cranberry goat cheese balls or baked brie with cranberry pecan topping it’s always a hit.
Delicious Variations to Try
This roasted carrot hummus is flexible. Here are some creative variations to fit your flavor or dietary preferences:
Spicy Moroccan Hummus
Add 1 teaspoon of harissa paste or chili flakes before blending. It adds a smoky heat that balances the sweetness of the carrots.
Herby Green Boost
Toss in a handful of fresh parsley or cilantro with the lemon juice for a bright, herby lift.
Gluten-Free & Vegan-Friendly
Naturally gluten-free and plant-based, this dip fits most diets without any tweaks. Pair it with these vegan apple muffins for a sweet-and-savory combo.
Carrot Cake-Inspired
Add a dash of cinnamon and a drizzle of maple syrup for a warm, autumnal twist perfect for spreading on toast or enjoying with carrot cake.
How to Store + Serve
Storage:
Store leftovers in an airtight container in the fridge for up to 5 days. The flavor gets even better by day two.
Freezing:
Yes, you can freeze hummus! Portion it into small containers, leaving a bit of space for expansion. Thaw in the fridge and stir well before serving.
Serving ideas:
- Use it as a spread in wraps or sandwiches
- Pair with roasted chickpeas and salad bowls
- Serve as a starter with gluten-free sweet potato veggie hash
Want a sweet finish to your cozy snack session? Follow it up with a slice of banana bread or a mug of spiced tea.
FAQ: Roasted Carrot Hummus with Veggie Sticks
Can I make roasted carrot hummus ahead of time?
Yes! It stores well in the fridge for up to 5 days, and the flavors deepen over time.
What can I use instead of tahini?
Sunflower seed butter or unsweetened almond butter are great nut-free alternatives that keep it creamy.
Is this recipe kid-friendly?
Absolutely! The natural sweetness of the carrots makes it a great way to introduce veggies to little ones. Try serving it with fun-shaped veggie slices.
Can I use baby carrots instead of regular ones?
Yes, but roast them whole and increase roasting time slightly to ensure they’re soft enough to blend.
Final Thoughts
This Roasted Carrot Hummus with Veggie Sticks brings together the warmth of roasted veggies, the creaminess of hummus, and the crunch of seasonal produce in every bite. Whether you’re prepping a snack for yourself or a platter for guests, it’s a simple yet flavorful way to celebrate fall’s bounty. I hope it becomes one of your favorites too just like it is in my kitchen.