Colorful Carrot Hummus with Veggie Sticks Party Dip
Roasted carrots turn classic hummus into a vibrant orange dip that’s naturally sweet and creamy. It’s lighter than traditional hummus but just as satisfying.
You’ll get a beautiful spread that looks impressive but takes minimal effort. Plus, the natural sweetness from carrots makes it appealing to kids and adults alike.
Why Roasting Carrots Makes All the Difference
Raw carrots won’t give you the creamy texture you need for smooth hummus. Roasting concentrates their natural sugars and softens them completely, which means your food processor can blend them into a silky dip without any fibrous chunks.
The caramelization from roasting also adds depth that balances the tahini and lemon juice. You’ll know they’re ready when a fork slides through easily and the edges start to brown slightly.
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Colorful Carrot Hummus with Veggie Sticks Party Dip
Equipment Needed
- Large rimmed baking sheet
- Food processor
- Large serving platter
Instructions
- Prep carrots: Preheat oven to 425°F. Toss carrot pieces with 1 tablespoon olive oil and 1/2 teaspoon salt on a large rimmed baking sheet.
- Roast carrots: Roast carrots for 20-25 minutes, until fork-tender and edges are lightly caramelized. Let cool for 5 minutes.
- Blend hummus: Add roasted carrots, chickpeas, tahini, lemon juice, garlic, cumin, and remaining 1/2 teaspoon salt to food processor. Process for 2-3 minutes until very smooth.
- Adjust consistency: With processor running, drizzle in remaining 2 tablespoons olive oil and 2-3 tablespoons water until hummus reaches your desired consistency. It should be smooth and spreadable.
- Assemble and serve: Transfer hummus to center of a large serving platter. Arrange prepared vegetables around the hummus. Serve immediately or refrigerate up to 3 days.
Nutrition Facts
Per Serving (1 serving)
