Spring Carrot Hummus with Veggie Sticks Snack Platter
Carrot hummus brings natural sweetness to the classic Middle Eastern dip while keeping all the creamy, protein-packed goodness you want. It’s lighter than traditional hummus but just as satisfying.
The bright orange color makes any snack platter look more appealing, and you’ll get extra vitamins from the carrots. Plus, it pairs beautifully with spring vegetables.
Why Roasted Carrots Make Better Hummus
Roasting the carrots concentrates their natural sugars and removes excess moisture that would make your hummus watery. Raw carrots won’t blend as smoothly and can leave your hummus grainy.
The roasting process also deepens the flavor, giving you that slightly caramelized taste that balances perfectly with tahini and lemon. Don’t skip this step—it’s what makes carrot hummus actually taste good instead of just looking pretty.
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Spring Carrot Hummus with Veggie Sticks Snack Platter
Equipment Needed
- Large rimmed baking sheet
- Food processor
- Large serving platter
Instructions
- Roast carrots: Preheat oven to 425°F. Toss cut carrots with 1 tablespoon olive oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast for 20-25 minutes until carrots are tender and lightly caramelized at the edges.
- Combine ingredients: Let roasted carrots cool for 5 minutes, then add to food processor along with chickpeas, tahini, lemon juice, garlic, cumin, and remaining 1/2 teaspoon salt. Process for 1 minute until roughly combined.
- Blend until smooth: With processor running, slowly drizzle in remaining 2 tablespoons olive oil and 2 tablespoons water. Process for 2-3 minutes until very smooth and creamy. Add more water 1 tablespoon at a time if hummus seems too thick.
- Assemble platter: Transfer hummus to center of a large serving platter. Arrange carrot sticks, cucumber sticks, bell pepper strips, snap peas, and radish halves around the hummus. Serve immediately or refrigerate for up to 3 days.
Nutrition Facts
Per Serving (1 serving)
