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Roasted Carrot Hummus is a fun twist on everybody's favorite dip! Beautiful bright orange and delicious unique flavor, it's the perfect healthy snack! Packed with all your usual hummus ingredients like chickpeas, garlic, and sesame, plus that savory sweet combo with honey, apricots and natural sweetness from the roasted carrots. Replace your store-bought dip with this easy, homemade, high-protein hummus!
Why We Love It!
- Roasted Carrot Hummus is Quick and Easy to make in the food processor, loaded with healthy ingredients, gorgeously colorful and super tasty!
- It's the Perfect Party Appetizer or Healthy Meal Prep for busy weekday snacking and lunches. Making your own homemade hummus is so worth the extra time. It's much fresher and healthier than the store-bought version, vegetarian and gluten-free, and hides extra veggies to keep it kid friendly!
- I you Love this Homemade Hummus, try Cilantro Lime Hummus with Jalapeño, Mediterranean Hummus with Olives and Feta, and Avocado Bean Dip!
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Ingredients & Substitutions
- Carrots, Onion and Garlic - Roasting the carrots, onion and garlic intensifies their flavors, while caramelizing their sugars for a sweet and savory flavor combo! Plus, look at all those healthy extra veggies!
- Dried Apricots - The bright orange or the darker color apricots are both fine. A few dried apricots add to the sweetness that keeps this carrot hummus in balance.
- Chickpeas (Garbanzo Beans) - Classic in hummus, chickpeas are the base ingredient that can be flavored endless ways! You could substitute any type of white beans such as Great Northern Beans.
- Fresh Lime & Red Wine Vinegar - Bring a bright punch of flavor and tartness to balance the sweet elements.
- Sunflower and Sesame Seeds - Raw or roasted are both ok. Or if they are raw, you can toss them on the pan of roasting veggies for the last 5 minutes. If you have one and not the other, it's fine to use 3 Tablespoons of either sunflower or sesame seeds. You could also sub 3 Tablespoons tahini, which is just sesame seed paste.
- Honey - A hint of background sweetness!
- Plain Yogurt - You can use Greek yogurt or regular plain yogurt. A scoop of plain yogurt makes it super creamy while giving you extra protein and healthy fats.
- Cayenne Pepper, Salt & Pepper - Basic seasonings with a tiny kick of heat!
- Olive Oil - Olive oil brings your hummus dip together in the food processor.
Variations
- Purple Carrot Hummus - Sometimes we grown those lovely looking purple carrots in our garden. They would be perfect for this roasted carrot hummus! The color would be incredible, call it unicorn or princess hummus if you are serving little girls!
- Siracha Carrot Hummus - To give your hummus some extra kick, try adding siracha! Add a bit and then taste to get to the heat level you like. Making this a spicy carrot hummus is great because it will still be balanced with the sweet elements and the creaminess of the yogurt.
Instructions
Step 1 - Roast your carrots, onion and whole garlic cloves with the skin on, tossing them in a bit of olive oil, salt and pepper until golden brown.
Step 2 - Add all your ingredients, including the roasted veggies (discard the garlic skins), to the bowl of a food processor.
Step 3 - Process until smooth, stopping a few times to scraped down the sides.
Step 4 - Roasted carrot hummus can be served still warm or refrigerated. Add it to a serving bowl and garnish with a drizzle of olive oil, fresh chopped parsley or cilantro and a pinch of paprika.
Chef Tips
- Adjusting the Consistency - This carrot hummus is a little on the thicker side. If you want your hummus smoother and less thick, blend it longer and add a Tablespoon of water at a time until you reach the consistency you like.
- You Don't Need to Peel Carrots - I never peel carrots! Just wash them really well under running water, scrub them a bit with your hands. The outside "peel" is healthy, edible, and there's no reason to waste it, unless of course it's looking funky!
- Plain Yogurt - Do you buy plain yogurt? We used to buy vanilla yogurt to have for breakfast, but I have found plain yogurt to be an extremely versatile and useful ingredient that I always keep on hand! We still use it for breakfast parfaits, just flavor it ourselves with berries and sweetness from Homemade Almond Vanilla Granola. Or add a drizzle of honey if you need more. We add a scoop to our Crockpot Steel Cut Oatmeal or a bowl of applesauce for the kids. It's also a healthy, high protein ingredient in this quick Kid's Mac & Cheese and our favorite Protein Pancakes. But, it goes way beyond breakfast! Plain yogurt is a substitute for sour cream and we add a dollop to top Beef Vegetable Chili, Loaded Baked Potatoes, tacos, and Chicken Tortilla Soup! And of course, it makes this roasted carrot yogurt hummus super creamy and delicious!
- Garnish - Although it's not an ingredient, a sprinkle of bright red paprika and a drizzle of olive oil makes this hummus look gorgeous! Add a sprinkle of fresh chopped herbs such as parsley, chives, or cilantro.
- Storage - Store extra homemade hummus in an airtight container in the fridge for up to 5 days. Or freeze some immediately for up to 4 months. I like to freeze it in small glass jars for a single serving snack, just thaw overnight in the fridge and use within 3 days.
What to Dip in Hummus
I love to meal prep a batch of hummus to keep in the fridge all week. It is so handy and versatile and makes for a lot of snack, lunch, dinner or party options.
- For Healthy Snacking, we dip our hummus with:
- Seedy crackers, tortilla chips, pretzels, pita crackers or toasted wedges of pita or naan bread
- Raw veggies like celery, pea pods, bell pepper, cucumber, cherry tomato, broccoli, cauliflower, or radish
- For Lunch, hummus makes the perfect spread on a deli wrap or veggie bagel sandwich with sliced avocado, lettuce or spinach, tomato, cucumber and a slice of cheese. Or jazz up a plain turkey sandwich!
- A Dinner Side Dish! Grilled sausages or chicken, grilled pita bread and a big platter of roasted carrot hummus with lots of veggies and things to dip makes a perfect simple dinner.
- A Healthy Snack Board for a Party Appetizer! Hummus is a great anchor dip for entertaining. Make a platter with hummus and maybe one other dip such as Guacamole, Parmesan Herb Garlic Dip, or Avocado Bean Dip and surround it with veggies, crackers, pretzels, salami, prosciutto or other meats, different kinds of cheeses, and bowls of olives, pickles or nuts.
Recipe FAQs
Yes, a food processor or a blender will work for roasted carrot hummus. If your blender is having trouble blending, stop often to scrape down the sides and move the mixture around. You can also add a Tablespoon of water at a time to get it blending. The longer you blend, the smoother the consistency.
This roasted carrot high protein hummus is very healthy! It's loaded with protein and healthy fats from the chickpeas, seeds, and plain yogurt, plus has the addition of extra vegetables like carrot, onion, garlic and fresh lime. Dip with raw veggies for a super healthy snack.
Yes, this easy carrot hummus can be frozen for up to 3 months. Thaw overnight in the fridge and use within 3 or 4 days. I like to freeze it in small glass jars. This gives me a single serving to pull out and thaw anytime.
More Healthy Snacks & Dips
If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!
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Roasted Carrot Hummus
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Ingredients
- 4-5 carrots chopped in large chunks
- ½ small onion cut in a couple large chunks
- 2 cloves garlic left whole with skin on
- olive oil, salt and pepper
- 5 dried apricots
- 1 juice of a lime squeeze, or cut the peel off and use the whole thing
- 15 oz can chickpeas drained and rinsed
- 1 Tablespoon red wine vinegar
- 2 Tablespoon sunflower seeds
- 1 Tablespoon sesame seeds
- 1 Tablespoon honey
- ½ cup plain yogurt
- 1 pinch cayenne pepper (optional)
- ½ teaspoon kosher salt
- 5 grinds fresh pepper
- 3 Tablespoons olive oil or more as needed
Instructions
- Preheat oven to 400°. Roast carrots, onion, and whole garlic cloves with skin on, tossed with a bit of olive oil, salt and pepper for about 30 minutes or until they are starting to brown and caramelize.
- Let roasted veggies cool slighlty and discard the garlic skins. In a food processor, add all ingredients and process. Scrape down the sides with a rubber spatula and continue to process until smooth.
Notes
- You Don't Need to Peel Carrots - I never peel carrots! Just wash them really well under running water, scrub them a bit with your hands. The outside "peel" is healthy, edible, and there's no reason to waste it
- Use chickpeas (garbanzo beans) or substitute any white beans.
- Adjusting the Consistency - This carrot hummus is a little on the thicker side. If you want your hummus smoother and less thick, blend it longer and try adding a Tablespoon of water at a time until you reach the desired consistency.
- How to Garnish - Although it's not an ingredient, a sprinkle of bright red paprika and a drizzle of olive oil makes this hummus look gorgeous! Add a sprinkle of fresh chopped herbs such as parsley, chives, or cilantro.
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