Roasted Carrot Hummus

You can dip your carrots into hummus, or you can turn your carrots into hummus!


  • 1 lb carrots
  • 1 3/4 cup cooked chickpeas or 14.5 oz can
  • 6 Tbsp olive oil
  • 1 lemon juiced
  • 1" piece ginger minced
  • 2 Tbsp sesame seeds
  • 2 cloves garlic minced
  • 1/2 tsp paprika smoked if possible
  • 1 tsp Ras el Hanout or spice/spice blend of your choosing
  • 1/2 tsp sea salt
  • 1/4 cup water


Preheat oven to 400ºF.

Chop carrots into large chunks. Toss in 1 Tbsp of olive oil and lightly salt. Roast the carrots for 30 minutes, or until fork-tender. Set aside and allow to cool.

While the carrots are roasting, add the chickpeas, olive oil, lemon juice, ginger, sesame seeds, garlic, smoked paprika, Ras el Hanout, and sea salt to either a food processor or blender. Process until well combined.

Once the carrots have cooled, add them to the processor and pulse or blend adding the water a little at a time until you have a semi-smooth consistency. Scrape down the side and continue to process until fairly smooth.

Garnish with additional sesame seeds and serve with pita or other soft flat-breads.

Adapted from Gryffon Ridge Spice Merchants

Appetizer/Sides appetizer carrots gluten-free roasted spread vegan

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