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Roasted Carrot Hummus

Name: Roasted Carrot Hummus
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 cup chopped carrots (, about 6-7 medium sized carrots); 2 tablespoons chopped shallots; 4 cloves fresh garlic; 1/4 cup veggie broth or 2 tablespoons olive oil and 2 tablespoons veggie broth (, low sodium if nedded); 1 tablespoon maple syrup; 1 teaspoon fresh lemon juice; 1 teaspoon crushed red pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon sea salt; Roasted carrots from above; 15 ounces cooked white beans (, drained and rinsed (about 1 can)); 1/4 cup veggie broth (, low sodium if nedded); 2 tablespoons pine nuts ((see note)); 1 tablespoon fresh lemon juice; 1 tablespoon fresh chopped Italian (, flat leaf parsley); 1/2 teaspoon sea salt ((optional, may be salty enough with the roasted carrots)); 1/4 teaspoon smoked paprika; Chopped roasted red pepper; Pine nuts; Fresh Parsley; Crushed red pepper flakes; Drizzle of olive oil

By Sophia DeSantis, Reviewed by Anjali Shah on March 1, 2025

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Once I made this Roasted Carrot Hummus, I knew it was a keeper! In around 30 minutes, this creamy, flavorful dip comes together with caramelized roasted carrots and white beans, making it a nutritious, protein-packed snack I can’t get enough of!

A brown bowl filled with roasted carrot hummus on a dark surface

I’ve always loved a classic Greek-style hummus, but sometimes, I want something with a little more depth and natural sweetness. That’s what led me to this vegan roasted carrot hummus recipe. Roasting the carrots brings out their rich, slightly sweet flavor. So GOOD! If you’re like me and love carrot-inspired recipes, you must try my maple roasted carrots too.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Dip Recipes!

📋 Recipe Card

And here’s a little twist, did you know you can make hummus without chickpeas or even tahini? Yep! I’ve tried swapping in white beans instead of chickpeas, and let me tell you, it makes the creamiest, smoothest hummus ever, much like my hummus without garlic. It’s such a fun and easy way to mix things up while keeping all the flavors I love.

👩🏽‍🍳 Why I Love This Recipe

Once I start eating this roasted carrot hummus, I literally can’t stop. It’s smooth, creamy, and packed with flavor, perfect for scooping up with crackers, pretzels, or crunchy veggies. I love hummus in all forms, but I’ve found that white bean hummus takes things to the next level. It’s ultra-creamy with a richer, slightly milder flavor than traditional chickpea hummus. And since carrots and hummus go together like peanut butter and jelly, blending roasted carrots right into the hummus just makes sense.

What I love most about this hummus without tahini is how it brings together flavor, nutrition, and versatility all in one bowl. The combination of protein-packed chickpeas (or white beans), heart-healthy olive oil, and nutrient-rich carrots makes this a snack I feel good about eating daily. It’s not just a simple dip, it’s a spread, a sauce, a topping for salads, grain bowls, and even sandwiches. I always keep a batch in my fridge because it’s one of those things that goes with everything and makes healthy eating so much easier.

I always have a huge success serving this hummus at game days, birthday parties, and even movie nights, it’s a total crowd-pleaser! My friends absolutely love it, and some of them aren’t even into healthy stuff, haha. I’ll never forget the time one of them took a bite and casually asked where I bought it. Store-bought? Nope! That’s not happening! I had to laugh because, honestly, homemade hummus is a whole different level. Whether you’re a hummus fanatic like me or just looking for a new, protein-packed, veggie-loaded snack, this roasted carrot hummus is the one to try.

🥘 Ingredients

Making this recipe is super simple, just two easy steps: roast the carrots, and blend the hummus. The good news is, you need similar ingredients for both. Here’s what you’ll need to make it happen:

Roasted Carrots: I toss the carrots with maple syrup, lemon juice, crushed red pepper, salt, paprika, shallots, garlic, and vegetable broth for extra flavor. As they roast, they caramelize beautifully, bringing out their natural sweetness and depth.

White Beans: I love using white beans in this hummus because they blend up extra smooth and have a mild flavor that lets the roasted carrots shine. I used great northern beans, but cannellini or navy beans work just as well!

Vegetable Broth: I use this instead of oil when roasting my carrots – but you could use a mixture of olive oil and vegetable broth or just olive oil (see my notes in the recipe card on how to do this).

Pine Nuts: I love adding pine nuts because they make the hummus smoother, creamier and add a slightly earthy nutty flavor.

Lemon Juice: This adds a nice acidity and slightly tangy flavor, and I like how it has a natural preservative effect and helps my homemade hummus last longer.

Seasonings: I use a mixture of fresh parsley, salt and smoked paprika to enhance the flavor of this recipe.

🔪 How To Make

My roasted carrot hummus takes an extra step to get that deep, caramelized flavor, but trust me, it’s worth it. Just three simple steps and this delicious dip is ready to enjoy with my family and friends.

Roast The Carrots: I combine all of the ingredients for roasting the carrots and I place the carrots in a glass baking dish. I bake them at 400°F / 200°C for 30-35 minutes, until the carrots are beginning to brown and get soft.

Add To A Food Processor: While the carrots roast, I prep the rest of the ingredients and add them to a food processor. Once the carrots are ready, I chop them up and then toss them in.

Top view of a food processor with pine nuts, beans, carrots and parsley inside

Blend: This part is the easiest – just blend until smooth! I love serving it right away with my favorite garnishes and dippers (check out my suggestions below for all the best ways to enjoy this vegan dip!).

Top view of a food processor on a wooden surface with an orange colored hummus inside

💭 Expert Tips

My #1 Tip? Roast the carrots until they’re deeply caramelized, the darker the roast, the richer the flavor! I always let them get soft and slightly browned, which brings out their natural sweetness and makes the hummus extra smooth and flavorful.

Other Tips To Keep In Mind:

Use Large Carrots: While any type of carrots works, I prefer the regular large carrots. When roasted these give a more traditional flavor and are amazing.
Use A Food Processor, Not A Blender: A food processor will give you the smoothest texture. A blender can also work, but make sure you have a tamper tool to get everything mixed in.
Balance The Flavors: After blending, I always taste and tweak to get it just right. My three biggest tips: 1) If it’s too sweet, add more lemon juice. 2) If it’s too bland, a pinch of salt or smoked paprika does the trick. 3) If it’s too thick, drizzle in a little olive oil or extra broth until it’s perfectly creamy!

📖 Variations

Want to make this hummus your own? That’s the best part! My vegan roasted carrot hummus is super easy to customize, whether you want to add a little heat, switch up the spices, or even change the base. Here are some of my favorite variations:

Use Chickpeas: I prefer white beans in this recipe, but chickpeas work too! You can even do a 50-50 mix, just adjust the liquid as needed for the perfect texture.

Add Tahini: This hummus is delicious without tahini, but if you love that nutty flavor, go ahead and mix some in! Just reduce the other liquids or add more beans to keep it thick and creamy.

Turmeric And Ginger: Add ½ tsp ground turmeric and ½ tsp grated fresh ginger to the roasting mix, then follow the rest of the recipe. You could also swap the white beans for cooked yellow lentils if you wanted more of an Indian-style dip.

Make It Spicy: I love adding ½ tsp ground cumin and ½ tsp chipotle powder to the roasting mix, or increase the amount of crushed red pepper.

🍽 Serving Suggestions

There’s no wrong way to enjoy this hummus, but here are a few of my favorites:

Crunchy Dippers: I’m all about texture, so I love pairing this creamy hummus with something crunchy like crackers, tortilla chips, pita chips, pita bread, vegan naan, and baguette slices.

Veggies: Veggies and hummus are a perfect match! Some of my favorite veggies that go well with this hummus are: carrots (for even more carrot flavor!), celery, bell peppers, jicama, snap peas, broccoli florets, cauliflower florets, and cherry tomatoes.

Other Ways To Use Hummus: Don’t stop at dipping! I also enjoy using carrot hummus as a spread for sandwiches, on a vegetarian cheese board, as a topper for baked potatoes, on toast, falafel, or even thinned out as a creamy salad dressing.

🧊 Storage Directions

Refrigeration: I keep my roasted carrot hummus in an airtight container in the fridge, and it stays fresh for 5-7 days.

Freezing: Hummus actually freezes really well! I’ll often make a double batch and freeze half for later! I just seal it in an airtight container, lay a piece of plastic wrap on top to prevent freezer burn, and freeze for up to 3 months.

Reheating: I defrost this hummus in the refrigerator the day before I plan to serve it. I’ll also let it come more to room temperature about 1-2 hours before serving.

❓Recipe FAQs

How do I know when the carrots are roasted enough?

The carrots should be soft, slightly browned, and caramelized on the edges, that’s when I know they’re perfect. If they’re still firm, I roast them for another 5-10 minutes, checking every few minutes until they’re just right.

Why is my hummus too thick?

If the hummus is too thick, it might need more liquid! I add 1 tablespoon of veggie broth or olive oil at a time, blending in between, until it’s perfectly smooth and creamy.

Can I use canned or pre-cooked carrots instead of roasting them?

You can, but I think roasting brings out the natural sweetness of the carrots and adds a depth of flavor that you can’t get with canned or steamed / sauteed carrots. If you have to use canned or steamed carrots, you may need to add ½ teaspoon of maple syrup and additional spices to the food processor to help mimic the caramelized flavor.

Top view of crackers on a wooden surface with veggies and hummus made into faces

🥣 More Vegan Dip Recipes!

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