- Dish type
This is a very simple and tasty, creamy vegan dip to serve with pitta bread or crudités, and is good for pre-dinner nibbles, or as a starter or for a party table. I'm not really sure how many this recipe serves but with pitta bread, there would be plenty for at least 6 to 8 people.
Cheshire, England, UK
6 people made this
- 6 to 7 large carrots
- a drizzle olive oil
- 3 to 5 large cloves garlic
- 800g cooked or canned chickpeas
- 1 teaspoon smoked paprika powder
- 1 teaspoon cumin powder
- 1 heaped tablespoon chopped fresh parsley
- 4 to 5 tablespoons extra virgin olive oil
- 1/2 lemon, zested and juiced
- salt and pepper to taste
- 1 tablespoon toasted sesame oil
- vegetable stock as needed
MethodPrep:15min ›Cook:1hr ›Extra time:1hr chilling › Ready in:2hr15min
- Preheat the oven to 190 C / Gas 5.
- Chop and roast the carrots (with a drizzle of olive oil) for about 40 minutes, then add roughly chopped garlic and cook for about another 20 minutes until the carrots are golden brown and soft.
- Allow to cool, then blend the roasted carrots and garlic with the chickpeas, paprika, cumin, parsley, olive oil, lemon juice and zest, salt, pepper, and sesame oil in an electric blender. Keep blending and stirring down, slowly adding the vegetable stock until you get the consistency that you prefer for your dip!
- Chill in the fridge and serve with pitta bread or crudités as a dip or a starter, with a sprig of parsley in the top to garnish.
My original recipe here uses parsley, but I've since found that I basil is yummy too.
See it on my blog
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Lovely recipe and really easy too. I didn't bother with veg stock and used coriander instead of parsley. I can't wait to take some to work with crudités and bread for lunch!-31 May 2015
Reaaly tasty. I love hummus and this is a very nice version. I wasn't too fussy about exact measurements. I used 250g cooked chickpeas and 3 carrots and same amount of spice and parsley. Will make again.-26 Apr 2015
Roasted Carrot Hummus
Looking for a quick and easy appetizer to whip up this holiday weekend? If so, you should try this Roasted Carrot Hummus! It is creamy, flavorful, and packed with plant protein.
This hummus is topped with seasoned chickpeas, roasted carrots, fresh cilantro, lemon, and sesame seeds. This hummus makes a wonderful snack or appetizer. Pair it with fresh vegetables, crackers or pita bread.
Have you tried roasted carrots in your hummus before? It adds a sweet yet roasted flavor to your hummus that is absolutely delicious. For this hummus recipe I use an equal mix of chickpeas and carrots. But if you want a stronger carrot flavor add additional roasted carrots.
TIPS WHEN MAKING HUMMUS
- When prepping your chickpeas or garbanzo beans I highly recommend taking most of the skins off of the beans. I find it makes the hummus extra creamy. If you don’t have time, no worries. Leaving the skins on the beans will still make a tasty hummus.
- I love using chickpeas or garbanzo beans that are made from scratch. However, if you are short on time you can also use them from a can.
- If you are using canned beans make sure to drain and rinse the beans to get any excess can juice that might still be on the beans. Then using a kitchen towel dry the excess water from the beans really making sure to get any water off them before blending.
- For this recipe I use both olive oil and water. However, if you are oil free you can skip the olive oil and just use water instead.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Olive Oil- Avocado Oil or water if you are oil free
Chickpeas or Garbanzo Beans
Garlic Cloves – Garlic Powder
You can get super creative when it comes to adding toppings to your hummus. For this hummus I used roasted carrots, seasoned chickpeas, fresh cilantro, sesame seeds, and lemon.
Almost every time I make hummus I like to switch it up and use what I have in my refrigerator or pantry. Below are some of my go-to toppings.
- Fresh Herbs
- Pine nuts
- Feta Cheese
- Roasted Garlic
- Cumin Powder
- Olive Oil
To make the seasoned chickpeas that I use preheat your oven to 400 degrees F (204 C) and line a baking pan with parchment paper. In a bowl add your chickpeas, ½ tsp natural oil, 1/8 tsp salt, ¼ tsp cumin, ¼ tsp garlic powder and toss. Lay the chickpeas on the pan evenly and bake for 10-15 minutes or until your desired crispness.
This Roasted Carrot Hummus is:
If you make this Roasted Carrot Hummus I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it.
I’ve been a bit hooked on roasted carrots lately & never make any secret of my love of legumes, so combining the two is a marriage made in heaven in my book. Since I had 2 cans of chick peas on hand and a few carrots in the back of the veggie bin, a roasted carrot hummus recipe was soon in the works.
As a starting point, I used a traditional hummus recipe from Cooking Light rather than how I usually make my hummus (since I tend to go a bit heavy on the lemon). I did need to make more alterations beyond adding the carrots, to reach to right hummus consistency while keeping the flavors in-line. Most of these were related to needing more liquid to compensate for the roasted carrots.
The recipe made a nice big batch of carrot hummus. Roasting the carrots both brought out the sweetness in them and softened them for blending. The fresh garlic was also roasted, so it wouldn’t be as sharp in flavor. I enjoyed the hummus as is, and added Vietnamese Chili-Garlic sauce to some of it for a bit of kick. Now that I really liked… hot-savory-sweet hummus…. yum!
How to Make Carrot Hummus
I love making homemade hummus because it’s so easy. This recipe uses canned chickpeas to make the process even easier. I read a tip recently that you can make homemade hummus even creamier by cooking the chickpeas a little longer.
- Process all ingredients in a food processor (or blender) until combined.
- Add water 1 tablespoon at a time until you get the desired consistency.
- Drizzle olive oil over the top before serving.
Steps in this recipe
- Start with cooked chickpeas or garbanzos, either canned or homemade – here are directions for three ways to cook them.
- Coat the cut carrots and garlic cloves with olive oil and roast
- Prepare the quick harissa while the vegetables are roasting – see directions in the recipe
If you have a chance to make this recipe, please leave me a comment so that I know how it went.
Roasted Carrot Hummus
My favorite thing about this hummus? The color! I love the shade of vibrant orange. It’s so much better than the typical brownish tan color of hummus. The hummus is made from caramelized roasted carrots, garlic, turmeric, and of course chickpeas. All pulsed to the best creamy texture.
I haven’t always loved hummus. It wasn’t until I tried homemade hummus that I loved it. It might have been the seasonings, or it might have been the freshness, but either way my opinion of hummus changed. In the best way!
It’s not every day that I make homemade hummus. Although I’m not sure why I don’t, it’s so easy to make and switch up the seasonings. I do like certain brands of store bought hummus and sometimes the flavors are too awesome to pass up: hatch chili, cauliflower, strawberry!?
Speaking of hatch chilies, have you ever had them? Hatch chili season is short – usually from August through September. They are grown in New Mexico, but my grocery store always has bins of fresh hatch chilies! I’m looking forward to buying some soon. And testing some hatch chili recipes!
This is another recipe from Chloe Flavor. If you haven’t read her cookbook yet, I’d highly recommend it! or at least check it out from your local library. Every recipe I’ve made has been delicious and she uses readily available vegan ingredients.
The turmeric also helps to add to the beautiful orange color. While I only put a bit of red pepper flakes in my hummus, you can add more if you’re looking for something spicier!
Normally, fresh hummus whips up in under 5 minutes. But because we are roasting the carrots, it takes a little bit more time. You can either roast the carrots the day before or set the timer for roasting and do other things in the meantime. The carrots don’t need much attention, just stir them once throughout the roasting and they’ll be golden brown to perfection.
Roasted Carrot Hummus
From north coast eats at https://northcoasteats.com/roasted-carrot-hummus/allr-2022/10108/image_Zjtv6ku5ljs.jpg
Creamy hummus made with caramelized carrots, garlic, turmeric, and chickpeas.
- 1 1/4 cup carrots, chopped in 1 inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1 can chickpeas, drained
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes, or more depending on spice level
- Heat oven to 400 degrees. On a baking sheet lined with parchment paper, toss carrots with olive oil, salt, and turmeric. Roast 35 minutes, stirring half way through, until golden and caramelized. Let cool.
- In a high-speed blender or food processor, pulse chickpeas, lemon juice, garlic, and red pepper flakes. Add carrots and pulse again. If too thick, thin with a tablespoon o rmore of olive oil.
- Serve with vegetables, chips, or pita bread.
images and text © North Coast Eats
adapted from Chloe Flavor
Every year for my Grandma Ma’s birthday she requests one thing: carrot cake. An easy&hellip
Coconut breaded falafel baked in the oven until golden brown. Placed in a bowl with&hellip
I find some of my favorite recipes when I’m least expecting it. I was in&hellip
This Roasted Carrot Hummus Recipe Takes Snacking Up a Healthy Notch by 30Seconds Food
With just a hint of cinnamon, this roasted carrot hummus takes plain ol' hummus to a new level. Serve with pita chips, naan or fresh vegetables.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
- 2 pounds carrots, peeled
- 2 tablespoons olive oil (divided)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cinnamon , for garnish
- chopped fresh parsley, for garnish for garnish
Here’s how to make it:
- Put the carrots on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper, to taste. Bake in a preheated 400-degree F oven for about 30 to 40 minutes or until they are beginning to brown.
- Put the carrots into a blender along with the tahini, lemon juice, remaining 1 tablespoon olive oil, cinnamon, and salt and pepper, to taste. Blend until smooth. Taste and add more salt, pepper, lemon and cinnamon, if needed.
- Pour into a serving bowl and garnish with chickpeas, chopped parsley and red pepper flakes. Serve or refrigerate until ready to serve.
Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.
Roasted garlic and carrot hummus recipe - Recipes
Easter makes me think that carrots are the name of the game (wait till you see what I have lined up for you tomorrow by the way). I guess it’s because of bunnies and the idea that bunnies like carrots. And today Pia asked me WHY bunnies were the symbol of Easter when it was about Jesus (she goes to catholic school) and if the Easter Bunny was real (gahhhh. ) I was parking the car and suddenly got reeaaallly into my parallel parking game, mumbling something like “I think so?” She didn’t argue with me, but kind of said out loud “well at least we know Santa is real and also Leprechauns…” jeez. I see the end of the “game” is coming soon with that one. But back to Carrots. I have not traditionally loved cooked carrots in my life, but occasionally, when made the right way they can kind of worm their way into my heart. Like especially here with this hummus- they wormed away.
The Carrots were roasted for 20 minutes with big cloves of garlic and a little olive oil and salt- and they got tender and all caramelized golden brown. I added them to the garbanzo beans with olive oil and red wine vinegar and it was so creamy I didn’t even have to add tahini. Just pure flavor, not to mention a rather pretty color!
A sprinkle of zaatar spices on top, some olive oil and a few pomegranate seeds and you have a stunning appetizer with an exotic edge- perfect for pre dinner snacking on Easter, don’t you think?
- Preheat oven to 400 degrees.
- Peel carrots and a slice ¼ inch thick then place in a large mixing bowl.
- Add peeled and crushed garlic.
- Add salt, pepper, oil, seeds, and toss together. Lay mixture on a parchment-lined baking sheet.
- Roast carrots in the oven for 30-40 minutes until al dente. They should be cooked but still have some resistance when poked with a pairing knife. Then allow them to cool to room temperature.
- Place roasted carrots and all other ingredients into a food processor.
- Pulse ingredients until crushed but still chunky.
About Trevor Ross
As graduate of Le Cordon Bleu Culinary Arts Institute, London born Chef Trevor Ross opened Calgary's Starbelly Restaurant in 2015. Eager to continue creating, he founded The Grass Roots of Food adapting global cuisines into a nutritious, yet delicious in-home personal chef services for an affluent social class. He specializes in catering, interactive cooking demonstrations as well as consulting. As a strong advocate of scratch cooking, Trevor adds a healthy twist to classic cravings. Whether serving celebrities, business moguls, elite athletes or his family, Trevor's creative approach focuses on real, wholesome ingredients that encourage the entire body to thrive. In 2013, Trevor Ross Launched his website, https://cheftrevorross.com/ in order to extend the reach of his culinary efforts.
Share this entry
You Might Like
More From Dr. Hardick
You might also like
Dr. B.J. Hardick
Dr. B.J. Hardick has been immersed in natural health care for his entire life. He is a practicing Doctor of Chiropractic and is the author of Align Your Health. Continue reading.
Hardick Seminars & Coaching Inc.
341 Talbot Street
Telephone: (226) 777-0416
Information on this web site and in Dr. Hardick’s seminars is provided for non-diagnostic and educational purposes only, and is not a substitute for the advice provided by your physician or other healthcare professional. Dr. B.J. Hardick is a Doctor of Chiropractic and is not a Medical Doctor. Dr. Hardick’s seminars and this web site are brought to you by Hardick Seminars and Coaching Inc. and are not clinically or professionally affiliated with Hardick Chiropractic Centre or the Chiropractic Practices of Dr. B.J. Hardick or Dr. Clifford Hardick, or their Chiropractic Professional Corporations.
You should not use the information on this web site or in Dr. Hardick’s seminars to diagnose or treat a health problem or disease, or to determine your need for medication or treatment. Always consult your healthcare professional before adjusting any diet, exercise or medical regimens.
Nothing contained in this web site or in seminars is instructional for medical diagnosis or treatment.
The information on this web site and in seminars should not be considered complete, nor should it be relied upon to suggest a course of treatment for a particular individual. It should not be used in place of a visit, call, consultation or the advice of your physician or other qualified healthcare provider. Information obtained in this web site and in seminars is not exhaustive and does not cover all diseases, ailments, physical conditions or their treatment. Should you have any health care related questions, please call or see your physician or other qualified healthcare provider promptly. Do not disregard medical advice or delay seeking it because of something you have read in this web site or our seminars.
Hardick Seminars and Coaching Inc. does not provide medical or chiropractic advice or treatment.
- 1 head garlic
- 1 teaspoon olive oil
- 1 (19 ounce) can chickpeas (garbanzo beans), drained
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin, or more to taste
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
Peel off the outer layers of the garlic bulb, leaving the cloves intact. Cut off and discard the top 1/4 of the bulb drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
Bake garlic in the preheated oven until softened, about 50 minutes.
Squeeze garlic cloves out of their papery skins. Place garlic, chickpeas, tahini, olive oil, lemon juice, ground cumin, salt, and black pepper together in a blender. Cover and puree until smooth. Garnish with more cumin.