The flavor of this roasted carrot hummus recipe is unreal! Get ready to blow your guests away with this creamy, rich, mouthwatering vegan dip!
Once I start eating this, I literally can’t stop. From crackers, to pretzels and any veggie I can dip in. It’s not only healthy it’s something I crave daily!
This is a sponsored conversation written by me on behalf of Simple Mills. The opinions and text are all mine.
This post was originally published on 8/28/17
I love hummus of all kinds, my Greek hummus being a childhood favorite, and this new carrot hummus is the perfect addition to my hummus rotation!
How to Make Carrot Hummus
This hummus recipe is like traditional hummus meets fancy food. The flavors blend together perfectly, and the use of white beans instead of chickpeas adds a layer of creaminess that’s perfect for this dip!
Ingredients
Here is what you need to get this made:
To roast the carrots
- Carrots
- Shallots
- Garlic
- Broth
- Maple syrup
- Lemon juice
- Seasonings
To make the hummus:
- Roasted carrots
- White beans
- Veggie broth
- Pine nuts
- Lemon juice
- Parsley
- Seasonings
Step by Step Instructions
This hummus takes a little extra step to get that delicious roasted carrot flavor, but it’s so worth it! Other than that it’s super easy.
- Roast the carrots.
- Add to a food processor.
- Blend it all together.
- Serve!
Serving Suggestions
When it comes to food I love texture. Since hummus is soft, I love pairing it with something crunchy. The crackers from Simple Mills are some of my favorite! Amazing texture, great taste. And my kids love them!
Not only are they made with a short list of ingredients, but you know what the ingredients are and they are all simple and whole food based! They have a variety of flavors plus are gluten-free so safe for me to eat.
There is one more thing that made me love these crackers. They are strong! You can dip them without the cracker crumbling. I know, weird of me to mention, but there is nothing worse than a million crumbled crackers in your dip that get mushy and pretty much ruin it. EWE.
In addition to crackers, offer a variety of dippers such as the following:
- Tortilla Chips
- Pita Bread
- Carrots (for extra carrot flavor!)
- Celery
- Bell Peppers
Or, make this a fun kid activity and let them decorate the crackers! First spread the roasted carrot hummus on the crackers and let them load with toppings like:
- Chopped roasted red pepper
- Pine nuts
- Fresh Parsley
- Crushed red pepper flakes
- Drizzle of olive oil
- Olives
More Uses for Hummus
Don’t stop at dipping! Try it in any of these tasty ways:
- As a spread for your sandwich
- A topper for baked potatoes
- Thin it out and use it as a salad dressing
- Put it on toast
- Use it to decorate and make cute things (plus keep your kids busy, bonus yes!)
Preparation Tips
- When choosing which type of bean you should use, think about the end result you want.
- I used white beans instead of chickpeas because I love the creamy flavor they add as well as the smooth texture.
- The chickpeas give a more bean like flavor and make it more light and fluffy in my opinion.
- Any type of carrots works here, but I prefer the regular large carrots. When roasted these give a more traditional flavor and are amazing!
- 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.
Common Questions
Hummus should last about a week in the fridge. After that it starts to lose flavor and go bad. Keep it in an airtight container for best results
Yes! I do it all the time! Just put in an airtight container, lay a piece of plastic wrap on top of the hummus so it covers the top and helps prevent freezer burn and then cover.
Not only do I love dipping carrots in hummus, because crunch, but adding roasted carrots into the hummus brings the flavor to the next level! It adds veggies, more nutrients and basically makes a perfect dip.
More Vegan Dips
Snack on any of these plant based recipes next time hunger strikes:
- Vegan 7 Layer Dip
- Healthy Vegan Spinach Artichoke Dip
- Baked Vegan Buffalo Chicken Dip
- Healthy Vegan Bean Dip
- Vegan Nacho Cheese Sauce
- Creamy Vegan Queso
Roasted Carrot Hummus Recipe
Equipment
- 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:
- Chopped roasted red pepper
- Pine nuts
- Fresh Parsley
- Crushed red pepper flakes
- Drizzle of olive oil
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
- You can substitute the pine nuts with walnuts if preferred. Or if there is a nut allergy you can use pumpkin seeds or omit altogether.
- Make sure you know how spicy the crushed red pepper you use is. We had no spice issues but depending on the one you use it could be spicy and you may want to add less.
-
You can also make this a fun kid activity by gathering toppings like thin strips of carrots, olives, fresh parsley leaves, chopped red peppers and pine nuts and allow kids to create funny faces and creatures with the crackers. Use the hummus as a “glue” to hold everything together.
- This makes about 2 cups hummus, serving size is 1/4 cup
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Andrea says
This was a big hit at a New Years Party I attended. Really delicious! I only did a little crushed red pepper and, being I was making another hummus recipe at the same time and we like Tahini I did add some Tahini. Definitely making this again, thanks!
veggiesdontbite says
I’m so happy it was a hit Andrea!! Thanks so much for the great review!
Efraim says
Hummus without chickpeas and Tahini? 🙁
veggiesdontbite says
Yep! We don’t do our hummus with tahini in our family. My mom hates tahini. And white bean hummus is a great variation from the original!
Danielle says
Hi, thank you for this recipe! Just wanted to comment so that others will know that this hummus is very spicy, so you may want to ease back on the red pepper depending on who it’s for. Thanks again!
veggiesdontbite says
Hi Danielle! Thanks for the comment. You can definitely ease off on the crushed red pepper but I’ve never had a spice issue with it. I make this for my kids all the time and they don’t have any issues eating it. I’m guessing it may be the crushed red pepper you used? I’ll put it in the notes so people know to be sure they know how spicy the one they are using is.
Nataša says
This looks amazing. I just soaked some white beans and have been looking for a recipe. I have guests coming on Saturday and would love to make the dip ahead of time. How long does it keep in the fridge?
veggiesdontbite says
Hi! Yes! You can definitely make it ahead of time. I would say make it a day or two before to keep it at it’s best but it would keep for 5-7 days.
Emily says
I LOVE hummus so I just know how delicious this is going to be, I’m so excited to give it a go!
Emilie says
I’ve been eyeing this recipe for a while and finally made it today….wowza!
veggiesdontbite says
Awesome!! So happy you loved it!!
JD says
This reminds me of a hummus I loved at a restaurant once.
Sheila says
This looks interesting and a perfect activity for the kids. Will definitely do this on Saturday. I love that it’s healthy too. Will grab some Simple Mills crackers tomorrow.
veggiesdontbite says
Thank you Sheila! My boys all loved making these and eating them after. Ha!
The Vegan 8 says
Ok, this dip is gorgeous!! The color and toppings just scream fall. Whether that was your intention or not, it looks like fall and is so pretty. You know how much I love hummus and this looks like an amazing flavor! Can’t wait to try it! I don’t like bland hummus and this looks like a really good dose of flavor, yum!
veggiesdontbite says
Thank you so much my friend! It definitely is a fall flavor, but so light and yummy that it’s perfect transition from summer. I think you’d love this one for sure!
Linda from Veganosity says
Such a fun food project for you and your boys! I’m sure it kept their hungries to a minimum. 🙂 The hummus sounds perfect.
veggiesdontbite says
It was fun for them! Thanks Linda!
Dalya Rubin says
Yum! I loved hummus so I can’t wait to try this version!
veggiesdontbite says
Thanks! Let me know if you do!