🥕 Roasted Carrot Hummus

A Creamy, Naturally Sweet, Golden Dip

Some recipes just hit different. This Roasted Carrot Hummus takes everything we love about the classic (smooth chickpeas, rich tahini, bright lemon) and adds warmth, sweetness, and color by roasting carrots and garlic low and slow until golden and tender. It’s the kind of dip that looks fancy but feels effortless, and tastes like sunshine on toast, veggies… basically everything.

This hummus is:

✔ Naturally sweet and savory
✔ Creamy and smooth
✔ High-fiber + plant-protein rich
✔ Perfect for snacks, boards, sandwiches, and bowls

🛒 Ingredients

• 4 large carrots, peeled and cut into 1-inch rounds

• 3 garlic cloves, peeled

• 2 tbsp olive oil

• 1 can (15 oz) chickpeas, drained and rinsed

• 2–3 tbsp tahini

• 1 lemon, juiced

• ½ tsp ground cumin

• ½ tsp paprika (optional, smoked adds depth)

• ½ tsp sea salt, to taste

• 2–4 tbsp ice-cold water

• Optional toppings: parsley, everything bagel seasoning, sesame seeds

🔥 Instructions

1. Roast

Preheat the oven to 400°F. Toss carrots and garlic with olive oil, cumin, paprika, and sea salt. Spread evenly onto a sheet pan. Roast for 25–35 minutes, until tender with lightly caramelized edges.

2. Blend

Add chickpeas, tahini, lemon juice, and the roasted carrots/garlic to a blender or food processor. Blend until smooth. Slowly add ice-cold water and continue blending until the hummus turns silky and creamy.

3. Taste + Adjust

More salt? More lemon? Another spoon of tahini? This is your moment. Adjust to taste and blend once more — the longer you blend, the creamier it gets.

4. Serve

Spoon into a bowl and finish with a drizzle of olive oil and any toppings you love. I personally love to add Everything Bagel seasoning and fresh parsley.

🥣 How to Use It

• As a dip with cucumbers, peppers, carrots, or celery

• Spread onto sandwiches, wraps, or sourdough toast

• Dolloped onto roasted potatoes, pasta, or grain bowls

• Served on a snack board for a pop of color + flavor

Nutrition Highlights (approx. per ¼ cup)

• Calories: ~120

• Protein: 5g

• Fiber: 4g

• Vitamin A rich thanks to roasted carrots

• Healthy fats from tahini and olive oil

Sometimes the best recipes come from the simplest ingredients — roasted, blended, and enjoyed slowly, one dip at a time.

If you make this, tell me what you dip first — and if you’re craving more seasonal, cozy, New-England-inspired plant-based recipes, you’ll find plenty more right here on the blog.

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🌿 And leave a comment — what should I roast (or blend) next?