Go Back
+ servings
A stone bowl filled with a vibrant carrot hummus.
Print Recipe
4.75 from 4 votes

Roasted Carrot Hummus

This creamy and sweet hummus is made from roasted carrots - not a bean in site! It's perfect served with raw veggies, endive, or toasted corn tortillas. It would also be great served with wedges of whole grain pita bread.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer
Cuisine: Middle Eastern
Servings: 8
Calories: 115kcal


  • 2 pounds carrots peeled and sliced
  • 1 tablespoon olive oil
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 4 cinnamon sticks
  • fresh ground black pepper to taste
  • garlic minced, to taste


  • Preheat oven to 400 degrees F.
  • Add carrots to a cookie sheet, and drizzle with 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.


Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Sodium: 225mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18945IU | Vitamin C: 8.4mg | Calcium: 63mg | Iron: 0.7mg