Creamy Roasted Carrot Hummus with Tahini

Roasted Carrot Hummus is a creamy, vibrant dip made by blending sweet roasted carrots with chickpeas, tahini, garlic, and lemon or white wine vinegar. Its warm golden color and bright flavor make it an appealing appetizer for spring gatherings, Easter brunches, or everyday snacking.

Roasted Carrot Hummus

Inspired by a friend’s version, this roasted carrot hummus puts a fresh twist on classic hummus. Roasting the carrots and onion brings out natural sweetness and depth, while a touch of smoked paprika and cumin adds warmth. Tahini contributes a silky texture and nutty flavor, and lemon or white wine vinegar brightens and balances the richness. Serve it with crudités, pita chips, crackers, or use it as a sandwich spread to add color and flavor to any plate.

Why This Recipe Works

Adding roasted vegetables to traditional hummus is a simple, low-calorie way to elevate the dip. Roasting develops sweetness and caramelization, transforming both flavor and color so the hummus looks as good as it tastes. This version is easy to prepare, stores well, and fits neatly into Mediterranean-style eating for a nutritious appetizer or snack.

Balanced flavor: The sweetness from roasted carrots and onions, the bite of raw garlic, and the acidity from lemon or vinegar create an inviting, well-rounded hummus.
Make-ahead friendly: It keeps in the fridge for several days, making it convenient for meal prep or entertaining.
Quick and easy: Once the vegetables are roasted, a quick blend yields a smooth, creamy dip.
Nourishing: Made from chickpeas, tahini, and vegetables, this hummus offers plant-based protein, fiber, and healthy fats.

Ingredients You’ll Need

Below are the main ingredients used to make roasted carrot hummus. Adjust quantities in the recipe card further down for exact measurements.

Sweet onion: Chopped; roasting brings out its natural sweetness.
Carrots: Peeled and thinly sliced so they roast evenly.
Garlic: Roast one clove and leave one raw for brightness; roast both for a milder garlic flavor.
Spices: Ground cumin, smoked paprika, and kosher salt for seasoning.
Chickpeas (garbanzo beans): A can of chickpeas provides the base; reserve a little of the liquid to help blend to the desired consistency.
Tahini: Ground sesame paste gives the hummus its characteristic creaminess and nutty taste.
Lemon juice or white wine vinegar: Acid adds lift and balance to the dip.

How to Make Roasted Carrot Hummus

Roast vegetables on a sheet pan to concentrate their flavor. Cutting the carrots and onions into thin, even pieces reduces roasting time and ensures tenderness. Use a food processor for the smoothest texture; a high-speed blender will also work but may require more liquid. Blend in reserved chickpea liquid or a little olive oil to reach your preferred consistency.

Roast the vegetables: Preheat the oven to 425°F. Toss the chopped onion, sliced carrots, and one smashed garlic clove with a light spray or drizzle of oil, cumin, smoked paprika, and salt. Spread on a parchment-lined baking sheet and roast 15–20 minutes or until carrots are tender and onions begin to brown. Allow to cool slightly.
Puree the hummus: Add the roasted vegetables to a food processor with the drained chickpeas (reserve about 1/3 cup of the canning liquid), tahini, and lemon juice or vinegar. Add the remaining raw garlic clove. Blend until smooth, adding the reserved chickpea liquid one tablespoon at a time to reach a silky consistency.

Variations

Swap yellow onion for red onion or a shallot for a slightly different sweetness.
For milder garlic, roast both cloves instead of leaving one raw.
No smoked paprika? Use sweet paprika or a pinch of chili for heat.
Make it spicy by adding crushed red pepper flakes or a pinch of cayenne.
Try flavor boosters like za’atar, oregano, or fresh parsley stirred in or sprinkled on top.
Garnish with whole chickpeas, a drizzle of olive oil, or fresh herbs for presentation.

Serving Suggestions

Party platter: Serve with an assortment of raw vegetables such as cucumber slices, bell pepper strips, sugar snap peas, and radishes, along with pita wedges, crackers, or pita chips.
Sandwich spread: Replace mayo or mustard with hummus on sandwiches and wraps—for example, avocado toast or grilled chicken sandwiches benefit from a colorful hummus spread.
Mediterranean bowls: Use a scoop of hummus in grain bowls with roasted vegetables, feta, and protein for a balanced meal.
Recipe swap: Substitute this hummus in any recipe that calls for plain hummus to add sweetness and extra color.

Storage

Make ahead: Prepare the hummus a day in advance for gatherings to let flavors meld.
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in airtight containers for up to 3 months. Thaw in the refrigerator and blend with a little water or olive oil if the texture is too thick.

Recipe

Roasted Carrot Hummus — Quick Recipe

Yield: 6 servings | Serving size: 1/4 cup

Time: Prep 10 mins | Cook 15–20 mins | Total 25–30 mins

Ingredients

1/2 cup sweet onion, chopped
1 cup carrots, peeled and thinly sliced (about 1 medium carrot)
2 cloves garlic, smashed and separated
1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1 (15-oz) can chickpeas, drained, reserve 1/3 cup liquid
2 teaspoons tahini
1/2 tablespoon lemon juice or white wine vinegar

Instructions

Preheat oven to 425°F and line a medium sheet pan with parchment paper.
Combine onion, carrot, and one garlic clove on the baking sheet. Lightly coat with oil spray or a drizzle of olive oil, then sprinkle with cumin, smoked paprika, and salt. Toss to coat evenly.
Roast 15–20 minutes until carrots are tender and onions are slightly crisp. Let the vegetables cool slightly.
Transfer roasted vegetables to a food processor with the chickpeas, tahini, lemon juice or vinegar, and the remaining raw garlic clove. Blend until smooth, adding the reserved chickpea liquid one tablespoon at a time until desired texture is reached.
Adjust seasoning to taste, spoon into a serving bowl, and finish with a sprinkle of smoked paprika and a drizzle of olive oil if desired. Serve with fresh vegetables or pita.

Notes

For a milder garlic flavor, roast both cloves with the vegetables.
Thinner slices of carrot reduce roasting time and help achieve a smoother puree.

Nutrition (per 1/4 cup)

More Spring Appetizers

If you’re planning a spring gathering, consider pairing this hummus with other seasonal appetizers and grazing-board favorites such as deviled eggs, fresh herb dips, strawberry crostini, asparagus and caramelized onion tartlets, or salmon croquettes with dill sauce for variety and color.