Roasted Carrot Hummus in a round dish sprinkled with toasted pumpkin seeds and surrounded by garden carrots.


Roasted Carrot Hummus is a twist on that chickpea dip everyone loves. Hummus always has chickpeas and tahini which makes it a good source of dietary fibre, vitamins and minerals. In this recipe, the addition of roasted carrots adds another layer of flavour and shows you a variation for this popular dip.

Vegetable dips are an excellent way to add a variety of healthy foods to your diet. If you have a handful of favourite recipes you can make them one after another never getting tired of them.

6 Ways To Use Tahini

Tahini is simply ground sesame seeds and is an essential ingredient in hummus. Every label reader knows there is variation among products so check. The tahini I buy has one ingredient, sesame seeds.

You can often find it in the deli not far from the store bought hummus. Once you have tahini in your fridge you’ll need more than one way to use it. Here are a few ideas:

  • Thin tahini with lemon juice or water and drizzle it over raw or roasted vegetables (like roasted carrots).
  • Make a tahini dip or dressing for a Buddha Bowl
  • In dressing or hummus for a Middle Eastern Falafel Bowl
  • Pomegranate Tahini Sauce for many Middle Eastern delights
  • Try the Middle Eastern eggplant dip called Baba Ghanoush
  • Experiment with different flavourings for hummus

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Roasted Carrot Hummus sprinkled with toasted pumpkin seeds

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Canned Chickpeas and How To Use Leftovers

I always keep canned chickpeas in my pantry to make hummus, vegetable stews, curries and even roasted chickpeas. I love recipes that use the whole can of anything but sometimes I’m stuck with half a can of chickpeas.

My best tip is to make a quick snack of Roasted Chickpeas. You can follow that link to see the recipes or just toss them with some oil, salt and pepper then cook them alongside the carrots. Be sure to pat the chickpeas dry before tossing and add any additional seasoning after they come out of the oven.

Get The Tools

To puree anything you need a power tool for the job. I think a food processor makes the silkiest, smoothest hummus but a hand blender works too. If you have a fancy blender I’m sure that will also make beautiful hummus.

Let me know in the comments below if you tried this or created your own variation of hummus.

More Recipes – Roasted Vegetables

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Roasted Carrot Hummus

Roasted Carrot Hummus is a twist on that chickpea dip everyone loves. It's a healthy, high fibre dip perfect any time.
Author: Cinde Little
Course: Appetizer
Cuisine: Canadian
Keyword: roasted carrot hummus


  • 2 small garlic cloves, minced
  • ½ cup drained chickpeas
  • ½ cup olive oil
  • cup yogurt (I like 6% Greek yogurt)
  • ¼ cup tahini
  • 2 Tbsp lemon juice
  • 1 tsp cumin
  • 2 large carrots, cut and roasted*
  • GARNISH – toasted pumpkin seeds


  • Drizzle carrots with olive oil, sprinkle with salt and pepper. Bake in 400°F oven for 20-30 minutes until soft.
  • Turn on empty food processor and drop garlic in, let processor chop garlic for a few seconds then stop.
  • Add remaining ingredients and process until smooth, 1-2 minutes. Add 1-2 Tbsp water for the desired consistency.
  • Garnish with toasted pumpkin seeds and serve with raw vegetables and/or gluten free crackers.


*Roast carrots for dinner one night and save 2 to make this recipe.
Tried this recipe?Let us know how it was!

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