This carrot hummus is made from rich caramelized roasted carrots and white beans for a perfect creamy dip you won't be able to stop eating!
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
While a simple flavored Greek hummus is one of my childhood favorite dips, this richer carrot hummus really hits the spot when I'm looking for a burst of flavor!
Did you know you can make hummus without chickpeas, and without tahini? Yup! The use of white beans instead of chickpeas adds a layer of creaminess that's perfect for this dip!
And because carrots and hummus go together like peanut butter and jelly, we're going to blend the amazingly deep and slightly sweet roasted carrots right into the hummus.
Here is what you need to get this made:
To roast the carrots
- Maple syrup
- Lemon juice
To make the hummus:
- Roasted carrots
- White beans
- Veggie broth
- Pine nuts
- Lemon juice
How to Make Carrot Hummus
This hummus recipe requires 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.
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 these crackers, you can also serve this roasted carrot hummus with:
- Tortilla Chips
- Pita chips
- Pita bread or naan
- Baguette slices
Or if you want ideas for ways to eat hummus without bread try any of these:
- Carrots (for extra carrot flavor!)
- Bell Peppers
- Snap Peas
- Cherry tomatoes
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
- Red peppers
- Drizzle of olive oil
More Uses for Hummus
Don't stop at dipping! Try enjoying this carrot hummus any of these tasty ways:
- As a spread for your sandwich
- On a vegan grazing board
- A topper for baked potatoes
- Thin it out and use it as a salad dressing
- Put it on toast
- With falafel
- Use it to decorate and make cute things (plus keep your kids busy, bonus yes!)
- White bean hummus recipes have a more creamy flavor as well as a super smooth texture, which I prefer over the chickpea variety.
- If you don't want to make this carrot hummus without chickpeas you may use them instead, or use a combination of chickpeas and white beans.
- The chickpeas give a more bean like flavor and make it more light and fluffy in my opinion.
- You may need to adjust the liquid amounts to achieve your ideal texture.
- This hummus recipe was created without tahini. Feel free to mix some in if you love the flavor.
- Adding tahini will thin out the hummus, reduce the other liquids or add more white beans and adjust to your liking as you go.
- 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.
- Store roasted carrot hummus in an airtight container in the refrigerator for up to 5-7 days.
- Hummus can also be frozen. Seal in an airtight container and freeze for up to 3 months.
- Lay a piece of plastic wrap on top of the hummus so it covers the top and helps prevent freezer burn and then cover.
- Defrost in the refrigerator the day before you plan on serving.
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.
Breads, crackers, chips, and veggies are all popular for dipping in hummus. You can also include hummus in your sandwiches, salads, bowls, even smoothies!
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, hummus can be frozen. see above for extra tips!
More Vegan Dips
Don't be sad when this carrot hummus is all gone! Snack on any of these plant based recipes next time hunger strikes:
Roasted Carrot Hummus Recipe
- Blender , optional
- Food processor , optional
- 1 cup chopped carrots , about 6-7 medium sized carrots
- 2 tablespoons chopped shallots
- 4 cloves fresh garlic
- ¼ 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
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
For the dip:
- Roasted carrots from above
- 15 ounces cooked white beans , drained and rinsed (about 1 can)
- ¼ 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
- ½ teaspoon sea salt (optional, may be salty enough with the roasted carrots)
- ¼ teaspoon smoked paprika
Optional for garnish:
- Chopped roasted red pepper
- Pine nuts
- Fresh Parsley
- Crushed red pepper flakes
- Drizzle of olive oil
- 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.).
- 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 ¼ cup
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
Ok, so I’m about to make this recipe and am in a quandry about how much carrot to put in. It says one cup, about 6-7 carrots. Am I the only person that this isn’t adding up for?
Hi Julie! I think this may be because of the size of your carrots and also how big you chop the pieces. If you chop them too big you won't be able to fit them snug in a measuring cup. Also, your carrots cannot be too big. It's a pretty forgiving recipe so I would just put about a cup chopped or if you have medium carrots, use around 6 or if you have large carrots probably only 2-3.
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!
I'm so happy it was a hit Andrea!! Thanks so much for the great review!
Hummus without chickpeas and Tahini? 🙁
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!
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!
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.
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?
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.
I LOVE hummus so I just know how delicious this is going to be, I'm so excited to give it a go!
I've been eyeing this recipe for a while and finally made it today....wowza!
Awesome!! So happy you loved it!!
This reminds me of a hummus I loved at a restaurant once.
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.
Thank you Sheila! My boys all loved making these and eating them after. Ha!
The Vegan 8
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!
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
Such a fun food project for you and your boys! I'm sure it kept their hungries to a minimum. 🙂 The hummus sounds perfect.
It was fun for them! Thanks Linda!
Yum! I loved hummus so I can't wait to try this version!
Thanks! Let me know if you do!