Roasted Carrot Hummus: A Creamy Mediterranean Delight

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Roasted Carrot Hummus is your next go-to dip if you crave creamy spreads with bold, earthy depth. With its velvety texture, warm spices, and sweet roasted carrots blended with tahini and chickpeas, it’s a Mediterranean delight that impresses in every bite. Whether you’re searching for a healthy snack, a mezze table showstopper, or a versatile spread, this recipe delivers both flavor and vibrant color in one beautiful bowl.

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The Story Behind This Roasted Carrot Hummus

From Kitchen Curiosity to Family Favorite

This roasted carrot hummus wasn’t just born from a recipe idea—it was sparked by fridge leftovers and a craving for something bold yet comforting. One Saturday afternoon, I found a bunch of carrots beginning to wilt, and with a can of chickpeas calling my name, I thought: What if I roast the carrots first? That single thought transformed a plain hummus idea into a smoky-sweet, golden-orange bowl of joy.

My kids, usually skeptical of “orange dips,” dipped their pita, paused, then dipped again. That’s when I knew this one was special.

Why It Stands Out Among Hummus Variations

What makes this recipe shine is its balance. The sweetness of roasted carrots pairs perfectly with the nutty bitterness of tahini. A kiss of harissa adds just enough smoky heat to wake your taste buds without overwhelming them. The hint of sumac offers a lemony tang, while the garlic grounds everything beautifully.

It’s a dish that feels rooted in tradition but opens doors to experimentation—kind of like this Greek-style Loaded Hummus that inspired me with its layered textures and toppings. Each time I serve this carrot hummus at a gathering, someone inevitably asks, “What’s in this?!”—and that’s the magic I want you to share in your home, too.

Ingredients & Preparation

What You’ll Need to Create It

Here’s a quick overview of everything that goes into this vibrant Mediterranean dip:

Not only are these ingredients easy to find, but they blend into something surprisingly complex. For serving ideas, I often turn to Mediterranean cucumber and olive salad for a crisp pairing, or I layer the hummus inside wraps with leftover roasted vegetables.

Tools & Substitutions You Might Need

Tools:

• Food processor (essential)

• Sheet pan

• Oven

• Spatula

Substitutions:

• No harissa? Try smoked paprika and chili flakes.

• No sumac? Add a tiny splash of red wine vinegar or lemon zest.

• Nut allergy? Omit pistachios or use sunflower seeds for crunch.

For a twist, swap the carrots with roasted beets, like in this beet and feta galette—the flavors shift but stay stunning.

Cooking Instructions & Tips

Step-by-Step to Creamy Perfection

1. Preheat the Oven
   Position a rack in the center of your oven and set it to 425°F (220°C). This high heat brings out the carrots’ natural sweetness.

2. Roast the Carrots
   Toss chopped carrots in olive oil and a pinch of salt. Spread them on a sheet pan in a single layer and roast for about 40 minutes, until fork-tender and charred on the edges. Let cool slightly.

3. Blend the Hummus Base
   Add the roasted carrots, chickpeas, tahini, minced garlic, cumin, sumac, lemon juice, and harissa to your food processor. Pulse to start combining.

4. Add Olive Oil for Smoothness
   With the processor running, drizzle in about 2 tbsp olive oil through the top chute. Stop and scrape down as needed.

5. Adjust Consistency & Season
   If too thick, add reserved chickpea liquid, 1 tbsp at a time, until desired creaminess is reached. Taste and adjust salt, lemon, or harissa.

6. Serve It Up
   Spoon into a shallow bowl, swirl with the back of a spoon, drizzle with olive oil, and sprinkle chopped parsley and pistachios on top.

Tips & Tricks for Best Results

• Roast until slightly blackened — this adds the deep, smoky notes.

• Use ice water instead of chickpea liquid for a fluffier texture.

• Prep ahead: This hummus keeps for 4–5 days, and the flavor deepens over time.

• Make it spicy by adding more harissa or a dash of cayenne.

Want another dip to add to your mezze table? Check out this easy Green Olive Dip for a briny, herby contrast.

Serving, Storing & Pairing Ideas

How to Serve It for Maximum Wow

This hummus works wonderfully as part of a Mediterranean spread. I often serve it with warm pita wedges, sliced cucumbers, and radishes. If you’re building a mezze platter, you can also add Caprese Bruschetta Dip for a tomato-forward, cheesy option.

Try pairing it with:

• Roasted eggplant or cauliflower

• Grilled halloumi

• Falafel or chickpea patties

• Mediterranean Chicken Power Bowl

Storage & Reheating Notes

Store in an airtight container in the fridge. It will last up to 5 days, and you can even freeze it (minus garnishes) for up to 3 months.

To refresh before serving:
Let thaw in the fridge (if frozen), stir in a spoonful of lemon juice or olive oil, and mix well.

FAQ: Roasted Carrot Hummus

Can I use baby carrots?
Yes, but they take slightly less time to roast. Watch them around the 30-minute mark.

Is this hummus vegan?
Absolutely. It contains no dairy and uses only plant-based ingredients.

Can I make this without tahini?
Yes, substitute with sunflower butter or a little Greek yogurt (if not vegan), but the flavor will change.

How spicy is it?
The harissa adds warmth, not fire. Add more if you like heat!

Can I use dried chickpeas?
Yes, just cook them fully first. You’ll need about 1.5 cups cooked chickpeas.

What’s the best garnish?
I love parsley and pistachios, but za’atar, chili flakes, or toasted sesame seeds work beautifully too.

Conclusion: A Dip That Deserves a Spot on Your Table

This Roasted Carrot Hummus brings vibrant color, nourishing ingredients, and bold flavor to your kitchen—all with a simple, satisfying recipe that’s easy to make ahead. It’s become one of my go-to recipes, right alongside this refreshing Mediterranean Orzo with Roasted Vegetables and the endlessly snackable Whipped Feta Dip.

Whether you’re entertaining or just elevating your weekday lunches, this hummus is a guaranteed crowd-pleaser.

If you try this recipe, don’t forget to leave a star rating below, drop a comment, and share your beautiful bowl of hummus on Pinterest @RecipesbySylvia. I’d love to see how you serve it!

Roasted Carrot Hummus

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• Author: Sylvia
• Total Time: 50
• Yield: 10 servings
• Diet: Vegan

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Description

Roasted Carrot Hummus is a creamy, smoky, and vibrant Mediterranean dip made with tahini, chickpeas, harissa, and sweet roasted carrots. It’s healthy, easy, and perfect for snacking or entertaining.

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Ingredients

• 1 (15 oz) can chickpeas, drained (reserve liquid)

• 4 medium carrots, scrubbed and chopped

• 2 tablespoons olive oil, plus more for roasting

• 1/3 cup tahini paste

• 1 garlic clove, minced

• 1 teaspoon sumac

• 1/2 teaspoon cumin

• 1–2 teaspoons harissa paste

• Juice of 1 lemon

• Kosher salt, to taste

• Chopped parsley, for garnish

• 2 tablespoons crushed pistachios, for garnish

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Instructions

1. Preheat oven to 425°F (220°C).

2. Toss chopped carrots with olive oil and salt, and spread on a sheet pan.

3. Roast for 40 minutes until fork-tender and slightly charred. Let cool slightly.

4. In a food processor, combine roasted carrots, chickpeas, tahini, garlic, cumin, sumac, harissa, lemon juice, and a pinch of salt.

5. While blending, drizzle in olive oil until mixture is smooth and creamy.

6. Add reserved chickpea liquid, one tablespoon at a time, to adjust consistency.

7. Taste and adjust seasoning with more salt, lemon juice, or harissa.

8. Serve in a shallow bowl, drizzle with olive oil, and garnish with parsley and pistachios.

Notes

– For a spicier hummus, increase the harissa paste.

– Sumac adds a tangy lemon note, but can be swapped with lemon zest.

– Store in the fridge for up to 5 days in an airtight container.

– If too thick, use ice water or chickpea liquid to thin.

– Pairs well with pita, veggies, or as a sandwich spread.

• Prep Time: 10
• Cook Time: 40
• Method: Oven, Food Processor
• Cuisine: Mediterranean