Roasted Carrot Hummus with Veggie Sticks
This creamy roasted carrot hummus blends the warmth of oven-roasted carrots with chickpeas, tahini, garlic, and lemon. A naturally gluten-free, vegan-friendly dip perfect for autumn gatherings, healthy snacking, or colorful appetizer platters.
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
Make ahead and chill for deeper flavor. Try flavor twists like harissa for heat, fresh herbs for brightness, or cinnamon and maple for a sweet variation. Serve with veggie sticks, GF crackers, or as a sandwich spread. Freezer-friendly in small containers.
Nutrition
Calories: 165kcalCarbohydrates: 18gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4.5gSodium: 220mgPotassium: 360mgFiber: 5gSugar: 4gVitamin A: 9500IUVitamin C: 10mgCalcium: 40mgIron: 1.5mg
Tried this recipe?Let us know how it was!