Creamy Roasted Carrot Hummus With Garlic and Tahini (Easy + Healthy!)

Side Dishes, Snacks

creamy roasted carrot hummus with garlic and tahini (easy + healthy)

if you love hummus but want to switch things up from the classic version, this creamy roasted carrot hummus with garlic and tahini is a total game changer.

it’s packed with flavor, loaded with nutrients, and so easy to make. plus, it’s completely plant-based and perfect for snacking, spreading, or serving at a gathering.

let’s talk taste and texture

this hummus is creamy, smooth, and just the right amount of rich.

the roasted carrots bring a natural sweetness and depth of flavor that pairs beautifully with the nuttiness of tahini and the bold bite of fresh garlic. l

emon juice adds brightness, while a touch of olive oil ties it all together. the texture is thick, velvety, and perfect for scooping with crackers or spooning into wraps.

why it’s good for you

roasted carrots are a great source of beta carotene (hello, vitamin a), and they bring fiber, antioxidants, and natural sweetness to the mix.

chickpeas offer plant-based protein and even more fiber, while tahini brings healthy fats and essential minerals like iron and calcium.

it’s a snack that actually fuels you — no empty calories here.

how to enjoy it

this hummus is incredibly versatile. here are some favorite ways to enjoy it:

as a dip for fresh veggies, pita bread, or gluten-free crackers
spread inside sandwiches or wraps with roasted veggies or falafel
dolloped on top of grain bowls or salads for a pop of flavor and creaminess
used as a base layer for avocado toast (trust me, it’s amazing)
part of a vegetarian grazing board with olives, nuts, and fresh fruit

what to serve it with

some tasty pairings include:

roasted sweet potato wedges or crispy tofu
grilled veggie skewers
whole grain or gluten-free pita
cucumber slices, radishes, or bell pepper strips
baked chickpea patties or veggie burgers
a fresh salad with lemon vinaigrette

how to make it

you’ll need roasted carrots, chickpeas, garlic, tahini, lemon juice, olive oil, and a few seasonings.

everything gets blended until smooth and creamy, with a splash of cold water to loosen it up if needed.

roasted chickpeas are great to use as a topping — it gives the hummus a beautiful presentation and a little extra texture if that’s what you like!

finish with a drizzle of olive oil and a sprinkle of chopped parsley for freshness.

storage tips

store your roasted carrot hummus in an airtight container in the fridge for up to 5–6 days.

the flavors get even better after a day or two. if it thickens up a bit in the fridge, just give it a good stir or add a splash of water before serving.

you can also freeze it in small portions — perfect for meal prep or future snack cravings. just thaw overnight in the fridge and stir before enjoying.

if you like Creamy Roasted Carrot Hummus With Garlic and Tahini (Easy + Healthy!), you’ll also love these other recipes of mine!

Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles

Spaghetti Squash Enchilada Casserole (Higher-Protein, Plant-Based & Delicious)

Plant-Based Protein Chickpea Salad Wraps (Dairy-Free & Delicious!)

Creamy and Nourishing High Protein Green Glow Soup

Protein-Packed Roasted Sweet Potatoes With Lentil, Chickpea & Edamame Salad

Budget-Friendly Plant-Based Creamy Stewed Butter Beans

Plant Powered Protein Crispy Rice Salad

Comforting French Onion Soup Protein Pasta Bake

Low Carb Pizza Cauliflower Steaks

No-Reheat Sweet Potato and Tofu Wraps with Spicy Brown Mustard Hummus

Nourishing Spinach and Mushroom Curry Orzo Bake

Low Carb Plant Based Protein-Packed Lasagna

The Best Vegan Tortilla Soup – Creamy and Protein-Packed

Lower Carb Cacio e Pepe Spaghetti Squash Bake

Veggie and Protein Packed Salad with Spiced Peanut Dressing

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Creamy Roasted Carrot Hummus With Garlic and Tahini (Easy + Healthy!)

Recipe by Mary

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

145

kcal

APPROXIMATE MACROS (excluding roasted chickpea topping) for 5 large servings.
calories: ~145 kcal
protein: ~5g
carbs: ~16g
fat: ~6g
fiber: ~4g
sugar: ~3g

Ingredients

for the hummus:
3 large carrots, peeled and chopped
1 tbsp olive oil
1–2 cloves garlic, minced
1 (15 oz) can chickpeas, drained and rinsed (reserve a few for topping)
2 tbsp tahini
juice of 1/2-1 lemon depending on how much you like
1/2 tsp ground cumin
1/2 tsp onion powder
1/3 cup cold water or vegetable broth (add more as needed for texture)
sea salt and black pepper, to taste

for topping:
roasted chickpeas (air fried or baked until crisp). 400 degrees, 20 minutes, flip halfway through.
chopped fresh parsley
drizzle of olive oil
extra sprinkle of paprika or cumin, if desired

Directions

roast the carrots:
preheat oven to 400°f (200°c). toss chopped carrots with olive oil, a pinch of salt, and the minced garlic. spread on a baking sheet and roast for about 22-25 minutes until soft and slightly caramelized. set aside a few pieces for topping.
blend the hummus:
in a food processor, add the roasted carrots (except the ones set aside), chickpeas, tahini, lemon juice, cumin, paprika (if using), salt, and pepper. blend until smooth, adding cold water/veg broth a tablespoon at a time to get your desired consistency.
adjust seasoning:
taste and adjust with more lemon, salt, or tahini as needed. assemble: spoon hummus into a bowl. swirl with the back of a spoon, then top with roasted carrot chunks, roasted chickpeas, chopped parsley, and a drizzle of olive oil. serve with your favorites and enjoy.