Easy Carrot Hummus with Veggie Sticks No Tahini
Carrot hummus gives you all the creamy, garlicky satisfaction of traditional hummus without tahini. The roasted carrots add natural sweetness and a gorgeous orange color that looks beautiful on any table.
It’s lighter than regular hummus but just as satisfying. You’ll have a healthy dip ready in under an hour.
Why Roasted Carrots Work Better Than Raw
Roasting the carrots first transforms their texture and flavor completely. Raw carrots won’t blend smoothly and taste too sharp for this dip. The oven caramelizes their natural sugars and softens them enough to create that signature hummus creaminess.
You’ll know they’re ready when a fork slides through easily and the edges start browning. Don’t skip the olive oil coating – it helps them roast evenly and adds richness that tahini would normally provide.
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Easy Carrot Hummus with Veggie Sticks No Tahini
Equipment Needed
- Large rimmed baking sheet
- Food processor
- Measuring cups and spoons
Instructions
- Prep carrots: Preheat oven to 425°F. Toss chopped carrots with 2 tablespoons olive oil and 1/2 teaspoon salt on a large rimmed baking sheet.
- Roast carrots: Roast carrots for 20-25 minutes, stirring once halfway through, until fork-tender and edges are lightly browned.
- Add ingredients: Let carrots cool for 5 minutes, then transfer to food processor along with chickpeas, garlic, lemon juice, cumin, paprika, and remaining 1/2 teaspoon salt.
- Blend hummus: Process for 2-3 minutes until smooth and creamy. Add remaining 1 tablespoon olive oil and 3-4 tablespoons water, one tablespoon at a time, until you reach desired consistency. The hummus should be smooth and spreadable but not watery.
- Finish and serve: Taste and adjust seasoning with more salt, lemon juice, or cumin as needed. Serve immediately with prepared vegetable sticks or refrigerate up to 5 days.
Nutrition Facts
Per Serving (1 serving)
