Roasted Carrot Hummus

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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!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 98kcal

Author: Anjali Shah

Equipment

Regular Blender , optional
Food Processor , optional

Ingredients

For roasting:

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

For the dip:

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

Optional for garnish:

US Customary - Metric

Instructions

Combine all of the ingredients for roasting and place in a glass baking dish. Bake at 400°F/200°C for 30-35 minutes, until the carrots are beginning to brown and get soft.
Meanwhile, add the dip ingredients into a food processor. Once the carrots are done roasting, place everything from the baking dish into the food processor as well. Blend until smooth.
Garnish with optional ingredients.
Serve with your favorite things (we love the Simple Mills Sprouted Seed or Almond Flour Crackers.).

Notes

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.
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!

Nutrition