Carrot Hummus with Veggie Sticks
Carrot hummus swaps traditional chickpeas for roasted carrots, creating a naturally sweet and vibrant orange dip that’s packed with beta-carotene. It’s lighter than regular hummus but just as creamy and satisfying.
Pair it with fresh veggie sticks for a colorful appetizer that works for parties, meal prep, or afternoon snacking.
Why Roasting the Carrots Makes All the Difference
Roasting carrots until they’re tender and slightly caramelized concentrates their natural sweetness and adds depth that raw carrots can’t provide. The high heat breaks down the cell walls, making them blend into an incredibly smooth puree.
You’ll know they’re ready when you can easily pierce them with a fork and the edges start to turn golden brown. This usually takes 25-30 minutes at 425°F, depending on how thick you cut them.
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Carrot Hummus with Veggie Sticks
Equipment Needed
- Large rimmed baking sheet
- Food processor
- Rubber spatula
Instructions
- Prep carrots: Preheat oven to 425°F. Toss cut carrots with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper on a large rimmed baking sheet. Spread in a single layer.
- Roast carrots: Roast carrots for 25-30 minutes, stirring once halfway through, until fork-tender and edges are golden brown. Let cool for 5 minutes.
- Blend hummus: Transfer roasted carrots to a food processor. Add tahini, lemon juice, garlic, cumin, paprika, remaining 1/2 teaspoon salt, and remaining 1 tablespoon olive oil. Process for 2-3 minutes until very smooth.
- Adjust consistency: With processor running, gradually add 2-4 tablespoons water until hummus reaches your desired consistency. It should be creamy and spreadable but not too thin.
- Serve: Transfer hummus to a serving bowl and sprinkle with additional paprika. Arrange prepared vegetable sticks around the bowl and serve immediately, or refrigerate hummus for up to 4 days.
Nutrition Facts
Per Serving (1 serving)
