Roasted Carrot Hummus

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


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


Preheat oven to 400 degrees.

Chop carrots into large chunks. Toss in 1 T 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

photos: CCF staff

Appetizer/Sides appetizer carrots gluten-free roasted spread vegan

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