Creamy Roasted Carrot Hummus is a sweet and smoky puree of roasted carrots, warm spices, roasted garlic, and red peppers. Versatile, easy recipe, delicious with pita bread or fresh vegetables, and a great bean-free alternative to traditional hummus.
For more fresh, flavorful dip recipes, be sure to try Whipped Feta Yogurt Dip and Cucumber Pico de Gallo next!
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This Roasted Carrot Hummus recipe is my favorite hummus recipe of all time. And not just because of the beautiful orange color (my favorite color 😍). The transformation of hard, crunchy, raw carrots into a sweet, smoky, silky-smooth puree is simply magical. It's a delicious, healthy snack we love to keep on hand to scoop up with crackers, fresh veggies, or, honestly, just a spoon.
❤️You're Going to Love This
- Versatile recipe -- Is it a dip? A sandwich spread? It's both!
- Raw carrots roasted with warm spices = sweet and smoky magic
- Pureed roasted carrots have a velvety smooth texture -- perfect for a bean-free hummus recipe
- Carrot red pepper hummus is a delicious twist on classic hummus but without chickpeas
- Easy, creamy homemade hummus recipe without tahini
🥕Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Whole garlic cloves. Four cloves of garlic may sound like a lot, but they sweeten as they roast with the carrots.
- Dried dill. If you have fresh dill, by all means, use it!
- Roasted red pepper. I use one 12 oz. jar of roasted red peppers. If you choose to roast your own, you'll need about one very large or 1 ½ medium red bell peppers.
- Optional toppings. I love adding different flavors and textures to creamy carrot hummus with toppings like Kalamata olives, chopped pistachios, sesame seeds, and fresh parsley. You can also reserve a little bit of roasted red pepper to chop and place on top.
🌶️Variations
- Try different spices. Roasted carrots are a blank canvas, so play around with your favorite spices in this carrot dip recipe, try smoked paprika, ginger, or coriander.
- Kick up the heat. If you like it spicy, add red pepper flakes, cayenne pepper, or a little bit of sriracha sauce or hot sauce.
- Fresh lemon. Add a little lemon zest and fresh lemon juice for even brighter, fresher flavor.
- Additional toppings. Try pumpkin seeds, pomegranate arils, sunflower seeds, pine nuts, and whatever fresh herbs you love. You can even use fresh carrot tops as a garnish!
👉Have a bumper crop of carrots? You have to try these Pickled Carrots!
🥣How to Make Roasted Carrot Hummus
Step 1: Scrub and peel carrots. Cut into 1-2" pieces, place on a rimmed sheet pan. Toss with one tablespoon of olive oil, cumin, chili powder, dried dill, salt and black pepper, arrange in an even layer. Add whole garlic cloves.
Step 2: Roast 30 min. at 450 until carrots are fork tender. Cool 10 minutes, peel the garlic. Place carrots, garlic, and red peppers in the bowl of a food processor or high-speed blender.
Step 3: Process for 2 minutes until it reaches a smooth and creamy texture or your desired consistency.
Step 4: Transfer carrot mixture to a bowl. If desired, top with chopped pistachios, Kalamata olives, parsley, sesame seeds, and a drizzle of olive oil. Serve with pita chips, crackers, and fresh veggies.
🍠Be sure to try this creamy Sweet Potato Houmous with crispy zucchini chips next!
✅Top Tips
- Cut the carrots into uniform pieces so they roast evenly.
- Test carrots for doneness by piercing the largest pieces with a fork. If it's soft, they're ready!
- If you don't have a blender or food processor, mash the ingredients with a fork or potato masher for a chunkier carrot dip.
🎁Storage
Store roasted carrot red pepper hummus in an airtight container in the refrigerator for 3-4 days.
Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator.
❓FAQ
Yes. You can use a fork or potato masher to mash the ingredients together. It will have a chunkier texture but will still be delicious!
Technically, no. You can eat roasted carrots with the skin on. If you choose that route, be sure to scrub them really well. I peel them when making carrot hummus because sometimes the skins taste a little bitter or look dirty, even when completely clean.
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📖 Recipe
Creamy Roasted Carrot Hummus (Without Chickpeas)
Ingredients
- 2 pounds carrots
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried dill
- salt and pepper
- 4 cloves garlic, unpeeled
- 1 12 oz. jar roasted red pepper
- Optional toppings: chopped kalamata olives, pistachios, parsley, and sesame seeds
Instructions
- Preheat oven to 450. Wash and peel carrots and cut into 1-2 inch pieces.
- Place carrots on sheet pan and drizzle with olive oil. Add the cumin, chili powder, dill, salt, and pepper and toss until coated. Arrange in an even layer. Add the unpeeled cloves of garlic.
- Roast for 30 minutes or until the carrots are tender. Cool for 10 minutes, then peel the garlic.
- Place carrots, garlic, and drained roasted red peppers in a food processor. Process 2 minutes until smooth and creamy or to your desired consistency.
- Spoon into a serving bowl and add optional toppings. Serve with fresh vegetables, crackers, and pita chips.
Notes
- Cut the carrots into uniform pieces so they roast evenly.
- Test carrots for doneness by piercing the largest pieces with a fork. If it's soft, they're ready!
- If you don't have a blender or food processor, mash the ingredients together with a fork or potato masher. The texture will be chunkier.
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