This Roasted Carrot Hummus is creamy, sweet, and has layers of flavor. It’s made from carrots, and is a bean-free hummus. Keep this healthy appetizer a Whole30 Hummus by serving it with chopped veggies, or add gluten free crackers or pita bread for a more traditional offering.
If you love hummus recipes, try my Pesto White Bean Hummus and this vibrant Beet Hummus.
Contents
A Vibrant Whole30 Hummus Recipe
Insanely creamy, a bit sweet, with layers of flavor, this Roasted Carrot Hummus will have you hooked from the first bite!
A few years ago, I tried a Carrot Hummus at a restaurant here in Bend. I am allergic to chickpeas, so was thrilled they had a bean-free option.
It was so full of flavor, so creamy, and absolutely delicious. After thinking about it for a few weeks, I knew I needed to recreate it at home.
Roasted carrots are processed into dreamy perfection with TAHINI!, lemon juice, olive oil, sea salt, and black pepper. After it’s creamy and super smooth, it’s infused with fresh garlic and cinnamon flavors.
A veggie lovers dream! This makes a great snack option, appetizer, or even a salad, sandwich, or bowl topper!
What You’ll Need
- Carrots (lots of them!)
- Tahini
- Olive Oil
- Lemon Juice
- Sea Salt
- Fresh Garlic
- Cinnamon Sticks
- Black Pepper
- Pumpkin Seeds, optional, to garnish
How to Make Carrot Hummus
Step 1: Add sliced carrots to a roasting pan, and spray or drizzle and toss with 1 tablespoon of olive oil. Roast the carrots at 400º F for 30 minutes, until very soft and just starting to brown.
Step 2: Add the roasted carrots, tahini, lemon juice, olive oil, salt and pepper to a food processor.
Step 3: Process the carrots until they are very smooth and creamy. Stop once in a while and push the carrots down into the blade, scraping the sides, to get the whole mixture processed well. The carrot hummus will become light and almost have a fluffy texture.
Step 4: Grate fresh garlic into the hummus, and mix it in.
Step 5: Add the carrot hummus to a storage container, and press cinnamon sticks into the hummus, coating the sticks with hummus. Refrigerate for at least an hour to chill and infuse the hummus with cinnamon flavor.
Step 6: Serve the hummus optionally garnished with additional olive oil, black pepper, and pumpkin seeds.
Is Hummus Whole30?
No. Beans are not Whole30 compliant, so traditional hummus made with garbanzo beans is not compliant.
This roasted carrot hummus uses roasted vegetables in place of the beans, so it is Whole30 compliant.
Tips for Roasted Carrot Hummus
Gluten Free Hummus Dippers
- Veggies! We love cucumbers, celery, peppers, radishes, and cherry tomatoes
- Gluten free crackers (like rice crackers or almond flour crackers)
- Tortilla Chips
Whole30 Hummus Suggestions
- Serve hummus with veggies
- Top grilled meats or fish with hummus
- Top salads with carrot hummus
Other Hummus Recipes
- Beet Hummus, by Sunkissed Kitchen
- Basil Pesto White Bean Hummus, by Sunkissed Kitchen
- Roasted Cauliflower and White Bean Hummus, by Sunkissed Kitchen
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
Roasted Carrot Hummus
Ingredients
- 2 pounds carrots peeled and sliced
- 2 tablespoons olive oil divided
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 4 cinnamon sticks
- fresh ground black pepper to taste
- garlic minced, to taste
Instructions
- Preheat oven to 400 degrees F.
- Add carrots to a cookie sheet, and drizzle with 1 tablespoon olive oil. Bake for 30-35 minutes until well roasted and slightly browned on the bottoms.
- Add carrots, tahini, lemon juice, olive oil and sea salt to a food processor or high speed blender. Process until the mixture is very smooth, 3-5 minutes in a food processor or less time in a high speed blender.
- Taste, and adjust salt and lemon juice to taste. Add freshly ground black pepper to taste, and freshly grated garlic, if desired. I usually leave the garlic out of this hummus.
- Add the hummus to a container, and place the 4 cinnamon sticks along the top to infuse the hummus with flavor. Completely chill in the refrigerator before serving. Remove the cinnamon sticks and stir well when ready to serve.
Video
Notes
- Veggies! We love cucumbers, celery, peppers, radishes, and cherry tomatoes
- Gluten free crackers (like rice crackers or almond flour crackers)
- Tortilla Chips
- Serve hummus with veggies
- Top grilled meats or fish with hummus
- Top salads with carrot hummus
Oh, this looks fantastic, Michelle! I love roasted carrots and we eat them all winter long. I’ve never had carrot hummus but I know I would love it – especially with cinnamon!
Shared 🙂
I had never had it until this summer, and I am hooked 🙂 I love it on top of salads or just with cucumbers.
That’s part of the fun of dining out — going home and trying to recreate dishes that you love! This dip looks so creamy and luxurious and I just want to dive into it with some of those chips!
Thanks Marcie! Yes, it is creamy. Tahini makes everything wonderful.
This looks wonderful! In terms of cups or tabelspoons, how big is the calorie related serving ?
It’s so delicious. It’s about a 1/4 cup serving, a little more. I hope you enjoy!
I use Almond Butter or cashew butter to replace the Tahini?
You can — but tahini is what makes it tastes like hummus 🙂