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Carrot Hummus without Tahini Recipe

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This 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 flavorful snack!

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This roasted carrot hummus without tahini is a bright and refreshing dip, perfect for any time of year. We are all about the homemade hummus on our homestead! Making your own hummus from scratch is unbelievably simple and so much better than store bought. This roasted carrot hummus is a fun take on the classic dip!
 
Its warming and smoky flavor make this hummus extra delish to enjoy on toast. I like making my own hummus because it takes about 5 minutes, is inexpensive and affordable, and is made without preservatives.
 

This Roasted Carrot Hummus Is:

  • Sweet
  • Garlicky
  • Smoky
  • Bright
  • Loaded with flavor
  • Vegan, gluten free, dairy free
  • Made without tahini

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Using Canned Chickpeas Versus Homemade

While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable.  I use a larger 7.5-Quart Instant Pot which is larger than the standard model so I can batch cook more at a time. 

If you don’t already have one, the Instant Pot works wonders for cooking dried beans fast, no soaking required! While canned beans are super convenient, they are often loaded with sodium.  If you buy canned beans, I always recommend using a no salt added variety so you can control the amount of salt in your dish. 

Next time you reach for the canned beans, think about investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

What’s In This Roasted Carrot Hummus?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • 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.
  • 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.
  • Fresh Garlic
  • Extra virgin olive oil
  • 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.
  • Fresh lemon juice
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How To 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.

More Easy Chickpea Recipes We Love!

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carrot hummus without tahini recipe vegan gluten free no tahini hummus with carrots

Carrot Hummus without Tahini

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 hearty snack!
5 from 3 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Dip, Snack
Cuisine American, Mediterranean
Servings 6 servings
Calories 108 kcal

Ingredients
  

  • 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

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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 3 votes (2 ratings without comment)

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