Carrot Hummus without Tahini Recipe (Vegan, Gluten Free)

This roasted carrot hummus recipe is smoky and sweet, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast. A great way to use leftover carrots and turn them into a delicious and healthy snack!

 Make Carrot Hummus Gluten Free for a Healthy Snack

This gluten free carrot hummus recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

This roasted carrot hummus recipe is great because you can use either canned chickpeas, or cook them from scratch. I usually use my Instant Pot to make perfect chickpeas (no soaking required!) which are ready in 45 minutes. If you are using canned, make sure to get a “no salt added” variety to cut down on the sodium!

What’s In This Roasted Carrot Hummus?

• Carrots, roasted in an oven for about 30 minutes. I cook them on a sheet pan with a little oil, and that’s all. These carrots are great to throw in the oven if you are baking something else for dinner too… so you have roasted carrots ready anytime you need ’em.
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• No Salt Added Chickpeas: the staple of all hummuses! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Smoked Paprika: give an additional depth of flavor to this dish.
• Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
• Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This organic lemon is great for dressings, dips, and even cocktails – and it tastes fresh, which is great to have around if you don’t use lemon juice everyday but still want to keep some around.

The Best Blender for Hummus

I’ve owned a lot of blenders, but my Vitamix is definitely the best one I’ve owned. This high-speed blender will blend even the toughest of ingredients into pulp.  I prefer using my blender to my food processor for sauces like this or homemade hummus, as it’s much easier to clean the Vitamix. This is definitely one kitchen appliance we use on a daily basis!

How Do I Make Roasted Carrot Hummus?

1. Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper, and add the olive oil and carrots to the sheet pan. Toss to coat. Roast the carrots in the oven for 30 minutes, flipping halfway during cooking.
2. Add most of the roasted carrots and the rest of the hummus ingredients to a food processor or high speed blender (save a few roasted carrots for garnish).
3. Pulse on low and increase speed. Blend until hummus is a smooth consistency. Serve with crudité, pita chips, or as a spread on a sandwich or wrap.

Other Heathy Chickpea Recipes We Love!

Carrot Hummus without Tahini

The Herbeevore

This roasted carrot hummus without tahini recipe is smoky and sweet, creamy and light. Great as a dip for pita or veggies, or as a flavorful spread for a sandwich, wrap, or toast. A great way to use leftover carrots and turn them into a delicious and healthy snack!

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer, Dip, Snack

Cuisine American, Mediterranean

Servings 6 servings

Calories 108 kcal

Ingredients

  

1x2x3x

• 4 large carrots cut into matchsticks
• 1/4 cup olive oil
• 2 14 ounce cans No-Salt-Added Chickpeas use no salt added, and include the canning liquid
• 3 cloves garlic
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon Crushed Red Pepper Flakes
• 1 lemon juiced

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Instructions

 

• Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper, and add half of the olive oil (save the other half for blending) and carrots to the sheet pan. Toss to coat. Roast the carrots in the oven for 30 minutes, flipping halfway during cooking.
• Add most of the roasted carrots and the rest of the hummus ingredients to a food processor or high speed blender (save a few roasted carrots for garnish).
• Pulse on low and increase speed. Blend until hummus is a smooth consistency. Serve with crudité, pita chips, or as a spread on a sandwich or wrap.

Nutrition

Calories: 108kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 34mgPotassium: 189mgFiber: 2gSugar: 3gVitamin A: 8105IUVitamin C: 13mgCalcium: 24mgIron: 1mg

Keyword Carrot hummus no tahini, carrot hummus without tahini, healthy dips, hummus with carrots, Roasted Carrot hummus, sweet carrot hummus

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