Looking for a quick and easy appetizer to whip up this holiday weekend? If so, you should try this Roasted Carrot Hummus! It is creamy, flavorful, and packed with plant protein.
This hummus is topped with seasoned chickpeas, roasted carrots, fresh cilantro, lemon, and sesame seeds. This hummus makes a wonderful snack or appetizer. Pair it with fresh vegetables, crackers or pita bread.
Have you tried roasted carrots in your hummus before? It adds a sweet yet roasted flavor to your hummus that is absolutely delicious. For this hummus recipe I use an equal mix of chickpeas and carrots. But if you want a stronger carrot flavor add additional roasted carrots.
TIPS WHEN MAKING HUMMUS
- When prepping your chickpeas or garbanzo beans I highly recommend taking most of the skins off of the beans. I find it makes the hummus extra creamy. If you don’t have time, no worries. Leaving the skins on the beans will still make a tasty hummus.
- I love using chickpeas or garbanzo beans that are made from scratch. However, if you are short on time you can also use them from a can.
- If you are using canned beans make sure to drain and rinse the beans to get any excess can juice that might still be on the beans. Then using a kitchen towel dry the excess water from the beans really making sure to get any water off them before blending.
- For this recipe I use both olive oil and water. However, if you are oil free you can skip the olive oil and just use water instead.
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Olive Oil- Avocado Oil or water if you are oil free
Chickpeas or Garbanzo Beans
Garlic Cloves – Garlic Powder
Tahini- Sunflower Butter
You can get super creative when it comes to adding toppings to your hummus. For this hummus I used roasted carrots, seasoned chickpeas, fresh cilantro, sesame seeds, and lemon.
Almost every time I make hummus I like to switch it up and use what I have in my refrigerator or pantry. Below are some of my go-to toppings.
- Fresh Herbs
- Pine nuts
- Feta Cheese
- Roasted Garlic
- Cumin Powder
- Olive Oil
To make the seasoned chickpeas that I use preheat your oven to 400 degrees F (204 C) and line a baking pan with parchment paper. In a bowl add your chickpeas, ½ tsp natural oil, 1/8 tsp salt, ¼ tsp cumin, ¼ tsp garlic powder and toss. Lay the chickpeas on the pan evenly and bake for 10-15 minutes or until your desired crispness.
This Roasted Carrot Hummus is:
Simple to make
Packed with plant-protein
If you make this Roasted Carrot Hummus I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like it.
Roasted Carrot Hummus
Roasted Carrot Hummus
This hummus is topped with seasoned chickpeas, roasted carrots, fresh cilantro, lemon, and sesame seeds.
Roasted Carrot Hummus
- 1 cup chickpeas or garbanzo beans
- 1 1/2 cups of carrots, sliced into thin rounds
- 4 cloves or garlic, peeled with the skins off
- ½ large lemon, seeded and juiced
- 3 Tbsp tahini
- 3 Tbsp filtered water
- 2 Tbsp olive oil, add more to thin, if oil free substitute with water
- ½ tsp cumin
- 1/2 tsp salt
- ¼ tsp pepper
- ⅓ cup roasted chickpeas
- ¼ cup roasted carrots
- 1 tsp white sesame seeds
- 3 slices of lemon or substitute with lemon zest
- ¼ tsp salt
- ⅛ tsp pepper
- Preheat your oven to 400 degrees F (204 C) and line a large baking pan with parchment paper. Evenly spread the carrots and garlic to the pan. Drizzle with 1 Tbsp of olive oil and bake for 20-25 minutes.
- Drain and rinse the beans to get any excess can juice that might have been on the beans. Pat the beans dry.
- In a food processor or high powered blender combine the beans, roasted carrots, roasted garlic, tahini, lemon juice, water, 1 Tbsp oil, pepper, salt, and cumin. Blend all ingredients together until smooth and creamy. If your hummus is still chunky add additional olive oil or water to thin.
- Scrap hummus into a serving bowl or large plate.
- Add the hummus toppings randomly. Pair hummus with chopped vegetables, crackers, and bread for dipping.
- Leftovers will last 3-5 days wrapped up in the refrigerator.
- Are you gluten free? This hummus is gluten free. Just make sure to stick with gluten free crackers or bread for dipping
- Love garlic? Add additional garlic cloves to make your hummus have a stronger garlic flavor.
- Leftovers will last 3-4 days wrapped up in the refrigerator.
So lovely to look at! I’m sure it is tasty too!
Hi … FYI . No tahini in recipe. Did u put tamari in by mistake … I think so . Can’t wait to make this.
Hi Lori! Yess.. typo tahini not tamari. Thanks for catching that 🙂