Roasted Carrot Hummus

I visited a new produce market near my work this week and was pumped to get a bag of carrots that was at least 2 pounds for a dollar! I was so excited with my deal that I didn't really pause to think of what I would do with all those dang carrots...

Looked around my pantry and there was only one logical answer: hummus! The sweetness of the roasted carrots in this hummus is a game changer. The flavor combo is seriously addicting so whip up a batch and get to snacking!


  • 2 large or 4 medium carrots
  • Avocado oil for roasting
  • 1 tsp Salt + seasoning for roasting
  • 1 can chickpeas - drained and rinsed
  • 1 tbsp tahini
  • 1/4 cup lemon juice
  • 1/4 tsp cardamom
  • 1/4 tsp black pepper
  • 1/4 cup extra-virgin olive oil


  1. Preheat oven to 400F
  2. Peel carrots and trim. Slice into thirds for faster roasting. Coat liberally in avocado oil, sprinkle with salt and place on lined baking sheet.
  3. Roast at 400F until soft about 45-60 minutes depending on carrot thickness. It is good to rotate the carrots a few times while roasting.
  4. Remove carrots from the oven and let cool.
  5. Place carrots, chickpeas, lemon, tahini, and spices in a food processor and process until mostly combined.
  6. Keep processor on low and slowly stream in olive oil. Switch speed to high and run processor until hummus is smooth and creamy.
  7. Store in air tight container in refrigerator for up to 5 days - If it lasts that long!!
Creamy roasted carrot hummus is the perfect dip for a party or meal prep. Great as a snack in the afternoon snack with cucumber