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!
Ingredients & Substitutions
Roasting the carrots, onion and garlic intensifies their flavors, while caramelizing their sugars for a sweet and savory flavor combo! A few dried apricots and honey add to that sweetness, while the tart fresh lime juice and red wine vinegar keeps it in balance. A scoop of plain yogurt makes it super creamy while giving you extra protein and healthy fats. A food processor is the best for bringing it all together.
- Carrots, Onion and Garlic
- Dried Apricots - The bright orange or the darker color are both fine.
- Chickpeas (Garbanzo or any White Beans)
- A Fresh Lime & Red Wine Vinegar
- 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. You could also sub 3 Tablespoons tahini, which is just sesame seed paste.
- Honey
- Plain Yogurt - Can be Greek yogurt or regular plain yogurt.
- Cayenne Pepper, Salt & Pepper
- Olive Oil
Instructions
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.
Add all your ingredients, including the roasted veggies (discard the garlic skins), to the bowl of a food processor.
Process until smooth, stopping a few times to scraped down the sides. Can be served still warm or refrigerated.
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.
Helpful Tips
- 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.
- 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!
- 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 Granola. Or add a drizzle of honey if you need more. We add a scoop to our Oatmeal or a bowl of applesauce for the kids. It's also a healthy, high protein ingredient in our favorite Pancake recipe. But, it goes way beyond breakfast! Plain yogurt is a substitute for sour cream and we add a dollop to top Chili, Loaded Baked Potatoes, Tacos, and lots of different soups! And of course, it makes this roasted carrot yogurt hummus super creamy and delicious!
- How to Garnish Carrot Hummus - 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.
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 or Parmesan Herb 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 FAQ's
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
Did You Make This Recipe?
I’d love to hear how it turned out! Leave a comment and a star rating below and follow Sungrown Kitchen on PINTEREST, INSTAGRAM, and FACEBOOK!
And be sure to Subscribe for new recipes delivered to your inbox!
Roasted Carrot Hummus
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 I cut the peel off and use the whole thing
- 15 oz can Chickpeas (Garbanzo or any White Beans)
- 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!
- How to Garnish Carrot Hummus - 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.
Leave a Reply