Creamy Roasted Carrot Hummus (Without Chickpeas)

roasted carrot hummus in a white bowl next to fresh bell peppers and parsley.

5 from 1 vote

Creamy Roasted Carrot Hummus (Without Chickpeas)

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.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 29kcal

Author: Cara Lanz

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.

Nutrition