5 from 1 vote
Roasted Carrot Hummus
Roasted Carrot Hummus
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Condiment/Sauce, Snack
Servings: 4 servings
Calories: 394 kcal
Author: Gina Fontana
  • 2 large carrots
  • ½ cup plus 1 tablespoon olive oil, divided
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste
  • cup regular or dairy-free yogurt
  • ¼ cup tahini
  • ½ cup chickpeas
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 2 teaspoons minced garlic
  • Toasted pumpkin seeds
  • Pomegranate seeds (frozen or fresh)
  • Fresh parsley
  • Chickpeas
  1. Preheat the oven to 400°F. Clean and peel the carrots, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and roast for about 20 minutes, until the carrots are soft. Cut the carrots into pieces, then add to a food processor/blender along with all other ingredients (except garnishes) and blend until smooth. You may need to add more oil or water, a little bit at a time, until you reach the desired consistency.
  2. Serve, garnished with pumpkin seeds, fresh parsley, pomegranate seeds, and chickpeas and your choice of dippers (such as crackers or fresh vegetables).
Recipe Notes

Nutrition facts are calculated for the hummus only, not including crackers or veggies for serving.

Nutrition Facts
Roasted Carrot Hummus
Amount Per Serving
Calories 394 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 5g25%
Cholesterol 2mg1%
Sodium 39mg2%
Potassium 284mg8%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 3g3%
Protein 5g10%
Vitamin A 5115IU102%
Vitamin C 5.6mg7%
Calcium 71mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.