Spiced Roasted Carrot Hummus | www.floatingkitchen.net

Spiced Roasted Carrot Hummus

This post was originally published here on June 1, 2015. I’ve updated the photographs and text to better showcase just how snack-tastic this hummus recipe really is!

It’s hard to believe that Easter is next weekend. We’re still in a Winter weather holding pattern here in New England (can you hear me audibly sighing through the Internet?). So the idea of fresh cut grasses, baby animals and delicate Spring flowers seems to me to be more like a story built out of a fantasy fiction novel, rather than a concept based in reality.

But the calendar advances none-the-less. Which means that Easter is less than one week away. Cue panic attack. Because up until this point, the only thing I’ve managed to do to prepare is indulge in a couple bags of Cadbury Mini Eggs.

Seriously, I have a problem with those things. They are my greatest weakness.

But since we can’t just eat chocolate all day long on Easter (or can we?), let’s talk about something slightly more nutritious: carrots.

Spiced Roasted Carrot Hummus | www.floatingkitchen.net

Carrots are always a must-have item for the Easter Holiday. Typically, I have them either in cake form (I make this recipe from The Faux Martha every year) or as a simple side dish. But now, I’m also making them part of my appetizer spread by breaking out this Spiced Roasted Carrot Hummus.

Spiced Roasted Carrot Hummus | www.floatingkitchen.net

Plain hummus will always be good. Always. But sometimes, it’s nice to jazz things up a bit. Case in point: this Spiced Roasted Carrot Hummus. In addition to the usual players (chickpeas, tahini, lemon, olive oil and salt), I’ve blended in some carrots that I first roasted with a handful of whole spices and tomato paste. And holy smokes, you guys! It’s a flavor explosion! It’s like hummus on steroids. No lie. You seriously won’t be able to stop digging into this vibrantly colored dip (or using it as a sandwich spread!). And it also happens to be vegan and gluten free, too. So that’s cool.

Spiced Roasted Carrot Hummus | www.floatingkitchen.net

There is one thing worth mentioning before you embark on snacking nirvana. This hummus won’t get super-duper smooth. So if you’re particular about that kind of thing (I get it if you are), then just be aware of that fact.



Spiced Roasted Carrot Hummus

Spiced Roasted Carrot Hummus

At a Glance:
Yield: Makes about 4 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


For the Hummus:

  • 1 lb carrots, trimmed and peeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon tomato paste
  • 2 tsp. fennel seeds
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 tsp. caraway seeds
  • 1 tsp. salt
  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 6 tablespoons tahini paste
  • 1/4 cup fresh squeezed lemon juice
  • 2-4 tablespoons water

For Topping:

  • Fresh cilantro leaves
  • Chickpeas, rinsed and drained
  • Extra-virgin olive oil


  1. Pre-heat your oven to 400 degrees. Line a large rimmed baking sheet with parchment paper and set it aside.
  2. Chop the carrots into large chunks, about 2-inches in size. Toss them in a large bowl with 2 tablespoons of the olive oil, the tomato paste, fennel seeds, cumin seeds, coriander seeds, caraway seeds and salt. Spread them out onto your prepared baking sheet and roast in your pre-heated oven for 20 minutes. Then remove the carrots from the oven and set them aside to cool slightly.
  3. Add the chickpeas, tahini, lemon juice, a couple tablespoons of water and the remaining 4 tablespoons of olive oil to the bowl of your food processor with the blade attachment and pulse a few times to combine. Then add in the roasted carrots, making sure to scrape in all the juices and seeds collected on the parchment paper. Process until smooth, stopping to scrap down the sides of the bowl as necessary. If the hummus is too thick, you can add additional liquid (water, lemon juice or olive oil) until you reach your desired consistency. Taste and add additional salt, if necessary.
  4. Transfer the hummus to a bowl. Garnish with fresh cilantro leaves, chickpeas and a drizzle of olive oil, if desired. Serve with crackers or bread of your choice.
  5. Leftover hummus can be stored in an airtight container in your refrigerator for 3-5 days.


59 comments on “Spiced Roasted Carrot Hummus”

  1. Ok I think I need this hummus for breakfast! I love that you used carrots in here, Liz! Sounds so delish! I’m practically addicted to hummus, so this looks absolutely perfect!

  2. I’m all for hummus, all the time. Since this has veggies in it I can totally just stuff my face with some ice cream later, right? Also, I’ll bring the cocktails, you bring the hummus, DONE.

  3. Summer entertaining is the BEST. So casual, everyone is a little tipsy and tan… it’s perfect. So is this hoomus 🙂

  4. Ah heck yes! I love the idea of carrot hummus. I bet the carrot adds a nice unique flavor and sweetness – this would be amazing on a wrap! Cheers to all the summer barbecues with all the summer appetizers and all dat hummus!

  5. Delectable, hummus, Liz! Yes, to Summer… but my tan doesn’t roll in till around late July! I’m still in my fleece up here!! hehe! So I’ll be pasty white, munchin on this hummus and BBQ… it’s okay. I’ll take summer any ole’ day!

    • Oh sorry you guys are still chilly up there! But thankfully hummus is great no matter what the weather is!

  6. The colors of this hummus are lovely and the slight sweetness of the carrots would pair perfectly with the Nut Thins! Pinning 🙂

  7. This sounds delicious! And look at that pretty color. This is my kind of healthy snack!

  8. This hummus is out of this world! Love that you used carrots. I’m so excited to try this!

  9. My daughter is a hummus-inhaling machine, so I’ll be making some of this for her, for sure! Sounds delicious!

  10. PRETTY!!! That color is just stunning and I just love the styling of it all! 😉

  11. Liz, this is totally genius! I LOVE it! I would happily dip carrots in this and not feel redundant at all.

  12. Oh how I love hummus! This looks both beautiful and tasty.

  13. Yummy! I must try such hummus when I have carrots 🙂

  14. GAH. I’m dying over the gorgeous color of this hummus, Liz! I never would have thought to throw carrots into my hummus, but it totally makes sense since I already DIP carrots in my hummus!

  15. Mmmmm!!!!!! I loooove hummus so much, but I’ve never made it with carrot before! What an amazing idea. I definitely have to try this. Thank you so much for sharing!

  16. I’ve never thought to put roasted carrots in hummus before but I bet it adds just the perfect sweet dimension! I also have a crush on anything orange so I’m definitely going to try this for my next summer shindig.

  17. Oh I love adding things to my hummus!!

  18. Pingback: Best Hummus Recipes - Vegan Family Recipes

  19. We’re still experiencing winter weather here too Liz. So sick of being cold! Warmer temps can’t get here soon enough. I’ve been indulging in some Easter candy already myself too. I need this carrot hummus to set me on the right track.LOVE the combo of seeds in your recipe! Can’t wait to give it a try!

  20. Oh goodness, Liz… y’all are up to your knees in snow! Crazy! We got a good sleet storm last week… and the mountains just got another good pounding of the white stuff – it is beautiful!! So I’m with you… I love a good chunky hummus when there’s an inclusion involved… your update is so beautiful! Well done my dear! xo

  21. I’ve never seen roasted carrot hummus before. It looks delicious!

  22. OMG I need to try it on toast…looks SO good!

  23. This hummus looks irresistible!

  24. Those roasted carrots are everything!!

  25. Can’t wait to try this 🙂 

  26. I LOVE hummus! This looks so delicious!

  27. I could eat this all day long!

  28. So much snow?!! That’s crazy, we are having a good spell of warmth. Wish I could send you some.
    And I’m with you, love a chunky dip, this looks so so good with the tahini and the spices. Delicious my dear.
    Hope you are having a great weekend!!

  29. oh yes!!!! this was a runaway success at home… I made this with a little twist from my Indian kitchen and we all loved it.. sure to make it more often .. thanks a bunch, Liz.


  30. Beautiful photos! I was curious about your ingredients because I’ve made a version of this, but with more of a white bean approach. I like hummus, but I don’t always have to have the tahini and lemon elements. Love the seasoning!

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