Roasted Carrot Hummus is the best spring appetizer with its bright color and sweet, fresh flavors. Roasting the carrots before adding them to this homemade hummus brings out their sweet, nutty flavor.
Many of the things you buy in the grocery store often taste better when made at home. This recipe for Roasted Carrot Hummus is made in the food processor in 10 minutes and makes a creamy dip to serve with fresh vegetables and seed crackers.
Why you’re going to love Roasted Carrot Hummus
Carrots are a beautiful vegetable to use in spring soups, side dishes and appetizers. They are packed with fiber, vitamins and nutrients, and add a vibrant orange color and sweetness to your recipe.
When roasted, these beauties become even sweeter and add tremendous flavor to this recipe for Roasted Carrot Hummus. Top the hummus with sun dried tomatoes, a drizzle of olive oil and spicy sunflower seeds and salty pumpkin seeds.
It’s a healthy dip recipe that your family will love paired with fresh snap peas and homemade seed crackers.
What to serve with Roasted Carrot Hummus
I made my own seed crackers to serve with this delicious Roasted Carrot Hummus. I have partnered with the friendly folks at TopSeedz, the maker of my favorite Bake-At-Home Seed Crackers.
The cracker mix is organic and contains sesame seeds, sunflower seeds, pumpkin seeds, flax seeds, arrowroot and sea salt. Simply stir in olive oil and hot water, spread the mixture on parchment paper on a sheet pan, and bake them in the oven for 30 minutes.
Make these crunchy crackers while your carrots are roasting in the oven. You’ll have golden, crisp seed crackers to serve with this carrot hummus recipe or any of your favorite dips or cheese spreads. They are crunchy and delicious, a perfectly salty match for Roasted Carrot Hummus.
Roasted Carrot Hummus Recipe
There are only 6 key ingredients in this creamy roasted carrot dip recipe.
CARROTS– Enhance the sweet flavors of the carrots by roasting and caramelizing them in the oven. You will need to peel 5 medium carrots and cut them in half lengthwise for this recipe.
CHICKPEAS– Blend chickpeas with the roasted carrots to make this creamy hummus recipe.
TAHINI– Use tahini, a Mediterranean paste made from ground sesame seeds, to thicken the dip. It adds a nutty flavor to the hummus.
LEMON JUICE– Squeeze the juice from half a lemon to add brightness and moisture.
OLIVE OIL– Blend the ingredients with a high-quality olive oil until smooth and creamy.
SUN DRIED TOMATOES– These are optional as a garnish, but sun dried tomatoes packed in oil can certainly add color and a pop of sweetness to the hummus. You can even use some of that oil to drizzle over the hummus before serving, as it is loaded with flavor.
TOPSEEDZ SWEET HEAT ROASTED SEEDS– Add sunflower and pumpkin seeds that have been mixed together and seasoned with maple syrup, cayenne pepper and sea salt for a spicy, crunchy garnish. You can find a variety of flavors at topseedz.com.
How to make Roasted Carrot Hummus
Step- by-Step Instructions:
- Preheat the oven to 425 degrees Fahrenheit. Peel the carrots and cut them in half lengthwise. Place them on a sheet pan with one tablespoon of olive oil, salt and black pepper.
- Bake the carrots on the center rack for 30 minutes, until softened and slightly browned around the edges. Remove the carrots from the oven and allow to cool.
- Drain the chickpeas and add them to a food processor along with the roasted carrots, tahini, lemon juice, minced garlic, cumin and salt.
- With food processor on low speed, slowly stream 1/4 cup olive oil through the top of the bowl until the mixture comes together. Puree until smooth, about 5-7 minutes.
- Scoop hummus into a serving dish and top with sun dried tomatoes, a drizzle of olive oil, and spicy sunflower and pumpkin seeds. Recipe makes 8 servings.
Serve this protein-packed dip recipe with cucumber slices, red bell pepper strips, sugar snap peas and homemade seed crackers. It also makes a beautiful, bright addition to a Spring Charcuterie Board.
Whether you’re looking for a healthy snack idea or an easy appetizer recipe, you’ll love this Roasted Carrot Hummus for serving at parties and family get-togethers.
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Roasted Carrot Hummus
Ingredients
Roasted Carrots:
- 5 large carrots, peeled and cut into quarters
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Hummus:
- 15 ounces chickpeas, drained
- 3 tablespoons tahini paste
- 2 tablespoons lemon juice, fresh squeezed
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup olive oil, added in a slow stream
- 1 tablespoon sun dried tomatoes, packed in oil, diced
- TOPSEEDZ Sweet Heat Sunflower and Pumpkins Seeds, garnish
For Serving:
- TOPSEEDZ Bake-At-Home Seed Crackers, follow package instructions
- assorted fresh vegetables
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Peel the carrots and cut them in half lengthwise. Place them on a sheet pan with one tablespoon of olive oil, salt and black pepper.
- Bake the carrots on the center rack for 30 minutes, until softened and slightly browned around the edges. Remove the carrots from the oven and allow to cool.
- Drain the chickpeas and add them to a food processor along with the roasted carrots, tahini, lemon juice, minced garlic, cumin and salt.
- With food processor on low speed, slowly stream 1/4 cup olive oil through the top of the bowl until the mixture comes together. Puree until smooth, about 5-7 minutes.
- Scoop hummus into a serving dish and top with sun dried tomatoes, a drizzle of olive oil, and spicy sunflower and pumpkin seeds. Recipe makes 8 servings.
Equipment
- 1 sheet pan
- 1 food processor
- 1 sharp knife
