Carrot Hummus

Carrot Hummus
The Spruce / Laurel Randolph
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings

Hummus gets a colorful makeover with the addition of roasted carrots. The orange veggie adds a light sweetness and some nutrition to the classic creamy dip. It's a crowd-pleasing appetizer for your next party or a tasty weekday snack—hummus will keep in an airtight container in the fridge for up to five days.

Whole garlic cloves roast with the carrots, giving the hummus a delicious garlic flavor that won't linger on your breath. The chickpeas are simmered while the carrots cook in the oven. Simmering the beans with baking soda makes peeling them unnecessary and leads to ultra-creamy dip. Serve with warm pita triangles or pita chips.


  • 2/3 pound carrots (peeled and cut into 1-inch pieces)
  • 3 cloves garlic (unpeeled)
  • 2 tablespoons extra-virgin olive oil (divided)
  • Salt and pepper
  • 1 (15-ounce) can chickpeas (rinsed and drained)
  • 1 1/2 cups vegetable broth or water
  • 1/2 teaspoon baking soda
  • 1/4 cup tahini
  • 3 tablespoons lemon juice (fresh)
  • 2 teaspoons honey (or maple syrup)
  • 1 teaspoon ground cumin
  • Up to 1/4 cup cold water
  • Garnish: Fresh parsley and/or cilantro, sesame seeds, olive oil
  • For serving: Pita bread or chips

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

    Gather the ingredients
    The Spruce / Laurel Randolph
  2. Add the carrots and garlic cloves to a baking sheet and toss with 1 tablespoon of olive oil. Season with salt and pepper. Cover with aluminum foil and bake for 10 minutes. Remove the aluminum foil, toss, and bake, uncovered, for 10 to 15 more minutes, or until tender and browned. Let cool for a few minutes.

    Roast carrots and garlic
    The Spruce / Laurel Randolph 
  3. Meanwhile, add the chickpeas, broth or water, and baking soda to a medium saucepan. Bring to a boil and simmer for 15 minutes, until the beans are very tender and the peels are falling off. Drain the beans and rinse with cold water to cool off.

    Simmer the chickpeas
    The Spruce / Laurel Randolph 
  4. Once cool enough to handle, peel the garlic. Add it to the bowl of a food processor along with the roasted carrots, drained chickpeas, tahini, lemon juice, honey or maple syrup, and cumin. Season with salt and pepper.

    Add ingredients to food processor
    The Spruce / Laurel Randolph 
  5. Process until smooth and scrape down the sides. With the food processor running, drizzle in the remaining 1 tablespoon of olive oil followed by 2 tablespoons of cold water. Add up to 2 more tablespoons of cold water to achieve a creamy texture and process until very smooth and creamy.

    Process carrot hummus until smooth
    The Spruce / Laurel Randolph 
  6. Add to a serving bowl and garnish with fresh herbs, a drizzle of olive oil, and sesame seeds. Serve with warm pita or pita chips.

    Carrot hummus
    The Spruce / Laurel Randolph 

Recipe Variations

  • Swap the carrots for cooked and mashed sweet potato or pumpkin puree.
  • Swap the chickpeas for white beans.
  • Use almond butter instead of tahini.


  • You can skip cooking the chickpeas if you like, but the hummus won't be quite as smooth. If you're using beans right out of the can, we suggest peeling them first for the best results (cooking them tenderizes the peel so much that peeling isn't necessary).
  • Don't be afraid to run the food processor for a while to achieve the desired texture.
  • Use very cold water for best results. It helps whip the hummus and make it creamier.