Healthy Carrot Hummus with Veggie Sticks for Meal Prep
Carrot hummus swaps traditional chickpeas for roasted carrots, creating a naturally sweet and vibrant dip that’s packed with beta-carotene. It’s lighter than regular hummus but just as creamy and satisfying.
Paired with fresh veggie sticks, this makes an ideal meal prep snack that’ll keep you full between meals without the afternoon energy crash.
Why Roasting the Carrots Makes All the Difference
Raw carrots won’t give you the creamy texture you want in hummus. Roasting concentrates their natural sugars and softens the fiber, making them blend into a smooth, almost buttery consistency.
Roast until they’re tender enough to pierce easily with a fork and slightly caramelized at the edges. This usually takes 25-30 minutes, but larger carrot pieces need more time. Don’t rush this step – properly roasted carrots are what make this hummus work.
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Smart Meal Prep Storage Strategy
Store the hummus and veggie sticks separately to keep everything fresh. The hummus will thicken in the fridge, so thin it with a tablespoon of water or lemon juice before serving.
Cut vegetables stay crisp for 4-5 days if you store them in airtight containers with a damp paper towel. Prep everything on Sunday, and you’ll have healthy snacks ready all week without any soggy vegetables or separated hummus.
Healthy Carrot Hummus with Veggie Sticks for Meal Prep
Ingredients
Vegetables
Equipment Needed
- Large rimmed baking sheet
- Food processor
- Sharp knife
- Cutting board
- Measuring cups and spoons
Instructions
- Prepare carrots: Preheat oven to 425°F. Toss carrot pieces with 2 tablespoons olive oil and 1/2 teaspoon salt on a large rimmed baking sheet. Spread in a single layer.
- Roast carrots: Roast carrots for 25-30 minutes, stirring once halfway through, until tender and lightly caramelized at the edges. They should pierce easily with a fork and have some golden-brown spots.
- Combine ingredients: Let carrots cool for 10 minutes, then add to food processor with chickpeas, tahini, lemon juice, garlic, cumin, paprika, and remaining 1/2 teaspoon salt.
- Blend hummus: Process for 2-3 minutes until very smooth, scraping down sides as needed. Add water 1 tablespoon at a time while processing until you reach your desired consistency. The hummus should be creamy and spreadable.
- Prep vegetables: Prepare all vegetables by cutting into uniform pieces. Store hummus and vegetables in separate airtight containers in the refrigerator for up to 5 days.
Nutrition Facts
Per Serving (1 serving (1/3 cup hummus + 1 cup vegetables))
