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I discovered this carrot hummus recipe last fall when I had a bunch of carrots about to go bad in my fridge. Regular hummus felt boring, and I was looking for something with a little more character. The roasted carrots add this subtle sweetness that transforms ordinary hummus into something special. Now it's my go-to when I'm hosting friends or just want to jazz up my weekly snack prep.
Last month I brought this to a potluck, and three people texted me the next day asking for the recipe. One friend said her kids who "hate hummus" devoured it without realizing what they were eating. That's when you know you've found a winner!
Simple Ingredients
- Fresh carrots - The star that adds natural sweetness and vibrant color
- Canned chickpeas - Convenient and works perfectly (don't toss that liquid!)
- Tahini - Creates that signature creamy, nutty base
- Fresh lemon juice - Adds brightness that balances the sweet carrots
- Garlic - Just enough for flavor without overpowering
- Cumin and paprika - Warm spices that complement the roasted carrots
- Olive oil - Helps create that silky-smooth texture
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I tried making this once without tahini when I ran out. While still good, it missed that distinctive hummus richness. Some ingredients are just worth keeping stocked, and tahini is definitely one of them for this recipe.
Easy Preparation
- Roasting Magic
- Start by roasting your carrots until they're tender and slightly caramelized. This cooking method transforms their flavor, bringing out natural sugars and adding depth. Don't rush this step - those browned edges are where all the flavor lives.
- Simple Processing
- Once your carrots have cooled, everything goes into the food processor together. No complicated steps or techniques needed. Just blend until smooth, adding a bit of the reserved chickpea liquid if it's too thick.
- Texture Control
- The consistency is up to you - I like mine somewhat thick but still dippable. The longer you process, the smoother it gets. If you want it super smooth, give it a good 2-3 minutes in the processor, stopping to scrape down the sides occasionally.
- Flavor Development
- Like most dips, this one tastes even better after the flavors have had time to meld. Make it a few hours before serving if you can, though it's still delicious fresh from the processor.
- Simple Serving
- A drizzle of olive oil, a sprinkle of paprika, and maybe some toasted pine nuts or fresh herbs make it look fancy with minimal effort. Perfect for when you want to impress without stress.
My first attempt at this hummus was nearly ruined when I tried using baby carrots from the back of my fridge. They were too dried out and didn' as well. Fresh, whole carrots make a huge difference in both flavor and texture. Now I make sure to get fresh ones specifically for this recipe.
Serving Ideas
This versatile hummus works in so many ways. For casual snacking, I serve it with a mix of pita chips, cucumber slices, and bell pepper strips. The carrots and peppers echo the sweetness in the hummus perfectly.
For a more substantial appetizer, I spread it on crostini and top with microgreens or a tiny dice of roasted beets. The colors are stunning together, and it looks much fancier than the effort required.
This hummus also makes an amazing sandwich spread. Replace mayo with a layer of carrot hummus on your next turkey sandwich, and you'll never go back to plain hummus again. It's especially good with avocado and sprouts.
Creative Variations
While the basic recipe is fantastic, I've experimented with some fun twists:
- For a spicier version, I add a pinch of cayenne or a dollop of harissa paste to the processor. The heat plays beautifully with the sweet carrots.
- When I want something more complex, I toss the carrots with curry powder before roasting. The warm spices complement the natural sweetness of the carrots and add interesting depth.
- For fall gatherings, I sometimes substitute half the carrots with roasted butternut squash. The combination creates an even creamier texture and deeper orange color that looks gorgeous on a Thanksgiving table.
Storage Tips
This hummus keeps beautifully in the refrigerator for up to 4 days. The trick is creating an airtight seal - I smooth the top of the hummus in its container and drizzle a thin layer of olive oil over it before putting on the lid. This prevents it from drying out.
You can also freeze portions for up to 3 months. I like to freeze individual servings in small containers for quick lunches. Just thaw overnight in the refrigerator and give it a good stir before serving.
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Frequently Asked Questions
- → Can I make this hummus without tahini?
- Yes, though it will change the flavor profile. You can substitute with Greek yogurt for creaminess (though it won't be vegan), or use a tablespoon of olive oil and a tablespoon of sesame oil to mimic tahini's flavor.
- → How long does carrot hummus last in the refrigerator?
- When stored in an airtight container in the refrigerator, this hummus will stay fresh for up to 5 days. Give it a quick stir before serving if any separation occurs.
- → Can I freeze carrot hummus?
- Yes! Carrot hummus freezes well for up to 3 months. Store it in an airtight container with a thin layer of olive oil on top. Thaw overnight in the refrigerator and stir well before serving.
- → What can I serve with roasted carrot hummus?
- This hummus pairs beautifully with pita chips, fresh vegetables like cucumber, bell peppers, and carrots, toasted bread, crackers, or as a spread in wraps and sandwiches.
- → I don't have a food processor. Can I still make this hummus?
- Yes, a high-speed blender will work as an alternative. You might need to work in batches and add a bit more liquid to help it blend smoothly. Occasionally stop and scrape down the sides.