Roasted Carrot Hummus

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Easy to make and economical, this carrot hummus is full of lemon and garlic flavor, deliciously creamy, and absolutely bright and festive.

It also happens to be healthy, vegan, and gluten-free.

Top view of a bow full of deliciously creamy carrot hummus decorated with red arils.

I love the convenient, inexpensive carrots, and turning them into many delicious meals is a breeze. From carrot fritters to carrot ginger soup or carrot cake, carrots bring nutrition, flavor, and texture to every dish.

This quick, delicious carrot hummus is no exception.

The recipe is brilliant to use leftover roasted carrots and canned chickpeas.

The sweetness of the carrots pairs so well with garlic, lemon, and cumin, while the chickpeas add more texture and nutrients. Roasted carrots also bring an incredibly smooth texture, making this hummus hard to resist and terrific for dipping and spreading.

It’s also very flexible; you can jazz it up with more garlic, lemon, or spices if you like.

You can also make it ahead, decorate with festive and bright pomegranate arils and fresh parsley, and serve with raw veggies, pita bread, cucumber, crispy breadsticks, no-knead crusty bread, or super-quick focaccia.

It tastes delicious and looks stunning, too.

List of the ingredients

  • Chickpeas
  • Roasted carrots
  • Lemon juice
  • Tahini paste
  • Garlic
  • Cumin
  • Extra virgin olive oil
  • Salt & pepper
Top view of all the ingredients to make this quick carrot hummus.

How to make carrot hummus

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Place the ingredients in a blender or add them to a food processor bowl.
    I use my Vitamix, which is not the cheapest kitchen tool but is brilliant.
  • Blend until smooth, adding a small amount of water if needed.
  • Adjust the seasoning to your taste, and blend again until you get the desired consistency.
Top view of a blender full of the ingredients to make the carrot hummus.

Recipe Notes

Carrot hummus variations

This hummus recipe is very adaptable. You can swap the ingredients according to what you have on hand.

  • Chickpeas or garbanzo beans: you can substitute chickpeas with the same amount of white beans.
  • Carrots: swap carrots for roasted sweet potatoes.
  • Spices: I love cumin. It works so well with roasted carrots, but you can play around with some ground ginger or all spices if you want to add a Christmasy twist.

How long does it keep?

Store this carrot hummus in an airtight container in the fridge. It keeps well for 3-4 days and is also freezable.

If you love hummus…

I have more gorgeous hummus recipes that are flavorful and super colorful. Check out this bright green pea hummus or carrot hummus.

Close-up of a bowl full of carrot hummus garnished with pomegranate seeds.

More dips and vegan appetizers?

If you’re a fan of chickpeas, you’ll love these chickpea recipes, or if you’re into vegan party food, you can’t miss this brilliant collection of 50 appetizers. Here a few of my favs:

If you fancy Italian-style appetizers, you’ll love this collection of incredible Italian appetizers, which features easy pinzimonio, spicy olives, focaccia and more!

I hope you’ll enjoy this easy carrot hummus as much as we do. If you make it or have any questions, please leave a comment, rate it, or tag a photo #theclevermeal on Instagram. 

I would love to hear from you!

Carrot Hummus

How festive and deliciously creamy is this vegan carrot hummus? It's healthy, easy to make, full of lemon and garlic flavor, perfect for spreading or dipping!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Dips
Cuisine: Middle Eastern, vegan
Keyword: carrot hummus
Servings: 6 servings
Author: Katia


  • 1 can (14oz/400 grams) chickpeas, with their liquid
  • ¾ lb (340 grams) roasted carrots, cut into batons or chunks
  • 1 ½ lemons, juice
  • 1/4 cup tahini paste
  • 3 tablespoons extra virgin olive oil or olive oil
  • 2-3 garlic cloves, finely sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon fine salt, plus more to taste
  • teaspoon black pepper
  • 2-3 tablespoon water, add a bit more if you like a thin consistency


Roasted carrots

  • If you don't have leftover roasted carrots, preheat the oven to 390°F/200°C and line a baking pan with parchment paper.
  • Peel and quart the carrots or cut them into large batons, place them on the baking pan and toss with a drizzle of olive oil, salt, and pepper.
  • Roast until tender, about 30 minutes.

Carrot Hummus

  • Place all the ingredients in a blender or in a food processor.
  • Whizz until smooth. If you use a Vitamix, you need to use the tamper to push the ingredients into the blades.
  • If you like a thinner consistency, you might want to add extra liquid such a touch of olive oil or water.
  • Adjust the seasoning according to your taste, blend again if you add extra seasoning.
  • Transfer the carrot hummus into a bowl and garnish with a drizzle of olive oil, pomegranate seeds, or cumin seeds if you wish.
  • Serve with crusty bread, crackers, and raw vegetables.


Storage: keep the carrot hummus in an airtight container in the fridge, it keeps well for 4 days. It’s also freezable.


  1. Is this cilantro sprinkled on top too?

    1. Hi April, cilantro is just a garnish, feel free to skip it if you wish. x

    1. It is! Thanks for your comment, Tessa 😊

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