Roasted carrot hummus is a bright and fresh veggie dip, cracker spread, or healthy filling for sandwiches or pita. A nice alternative to hummus made with chickpeas or beans -- just as smooth and creamy and more flavorful.
We get commissions for purchases made through links in this post.
You’ll love this
Healthy veggie dip recipe. No packets mixed with sour cream here, just pure vegetables roasted to perfection.
Easy. So, so easy. Most of the time spent making this hummus recipe is waiting for it to roast.
Bean-free. For anyone staying away from beans, this is a nice creamy spread that can easily take the place of hummus in your sandwiches and pita.
So flavorful. Hummus generally tastes like whatever you put in it because beans don’t really taste like all that much on their own. Roasted carrot hummus starts with sweet roasted carrots, then builds from there.
Make it your own. You can completely customize this however you like with the addition of other roasted vegetables like squash or sweet potatoes, fresh herbs, or a squeeze of lemon. You could even do ½ beans and ½ carrots.
How to Make Roasted Carrot Hummus
Preheat oven to 450. Spray sheet pan with cooking spray. Wash and peel two pounds of carrots and cut into 1-2 inch pieces. Add carrots, unpeeled garlic, cumin, chili powder, dill, salt, and pepper. Roast for 30 minutes.
After the carrots and garlic have cooled for a few minutes, remove skins from garlic. Place carrots, garlic, and drained roasted red peppers in food processor. Process until smooth and creamy.
Top with feta and chopped kalamata olives.
Roasted Carrot Hummus
- 2 pounds carrots
- 4 cloves garlic, unpeeled
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried dill
- salt and pepper
- 1 12 oz. jar roasted red pepper
- 2 tablespoons chopped kalamata olives
- 2 tablespoons feta cheese
- Preheat oven to 450. Spray pan with cooking spray.
- Wash and peel two pounds of carrots and cut into 1-2 inch pieces.
- Add carrots, unpeeled garlic, cumin, chili powder, dill, salt, and pepper. Roast for 30 minutes.
- Let cool for at least 5 minutes.
- Remove skins from garlic and place carrots, garlic, and drained roasted red peppers in food processor. Process until smooth and creamy.
- Top with feta and chopped kalamata olives.
Roasted carrots. Roasting carrots is such a simple way to bring out their inherent sweetness and create a smooth and creamy base for this simple dip recipe.
Roasted garlic. Oh roasted garlic, I love you. Four cloves of garlic may seem like a lot in comparison to the carrots, but it’s really not. Roasted garlic is so sweet and delicious that you could even add more if you wanted to.
Roasted red peppers. I cheat and buy the jarred ones, but you could easily seed and halve a couple of red peppers and add them to the pan, then remove them after about 15-20 minutes and remove their skins. Either way.
Hungry for more healthy vegetable recipes?
A Cuisinart food processor is kind of like the gold standard in food processors. And this one is large, durable, and will last a long, long time. I have whatever version of this same one that came out the year I was married (ours was a wedding gift) and it's whizzed up its share of hummus, salsa, and banana nice cream.
Nordic Ware Sheet Pans
Sometimes, when I'm making a really big batch of this carrot hummus -- or roasting the peppers myself instead of using jarred -- I'll spread everything out over two sheet pans.