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Carrot Hummus

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blue and white bowl filled with homemade carrot hummus topped with toasted seeds.

A delicious homemade spiced roast carrot hummus recipe – super easy and naturally vegan. Tasty, healthy lunch idea.

Homemade hummus is so easy to make it’s literally just throw a few ingredients into the blender and whizz.

Then once you’ve got your basic hummus recipe sorted – you can flavour it up however you like and create different hummus flavours effortlessly.

Hummus is naturally vegan, packed with healthy ingredients and makes a tasty snack or sandwich filler.

I love this hummus loaded up on wholegrain rolls and topped with roast vegetables and watercress.

Carrot Hummus Ingredients

ingredients for carrot hummus on a wooden chopping board - tin of chickpeas, jar of tahini, blue bowl filled with olive oil, saucer of sea salt, white bowl of cumin seeds, lemon, four carrots and garlic cloves
  • 300g (approx 3-4) carrots scrubbed
  • 3 cloves of garlic (skin left on)
  • 1 tsp cumin seeds
  • 1 tbs olive oil
  • 400g tin chickpeas
  • 1 tbs tahini
  • 1 lemon juiced
  • 1 tbs olive oil
  • 1 pinch sea salt flakes
  • 1 tbs sesame seeds
  • 1 tbs sunflower seeds

Carrot Hummus Recipe

  • Preheat the oven to 180C
  • Scrub the carrots with a vegetable brush to clean off any soil.
carrots in a green Joesph Joseph washing up bowl being scrubbed with a wooden scrubbing brush
  • Chop the carrots into batons – this just means they roast faster.
carrot batons on a joseph joseph green chopping board
  • Toss the carrot batons into a roasting tin and drizzle over a tbs of olive oil, sprinkle with sea salt, black pepper and the cumin seeds.
carrot batons drizzled with olive oil and sprinkled with cumin seeds, sea salt and black pepper in a white enamel roasting tin
  • Toss everything together using your hands and the tuck the whole garlic cloves in amongst the carrots.
carrot batons with garlic cloves drizzled with olive oil and sprinkled with cumin seeds, sea salt and black pepper in a white enamel roasting tin
  • Roast the carrots in the oven for around 40 minutes until the carrot batons are softened and caramelising – if you wait until they start to caramelise then they taste so much better.
roasted carrot batons in a white enamel roasting tin
  • Once the carrots are cooked – remove the roasting tin from the oven and squeeze the garlic from the skins using the back of a fork.
  • Leave the carrots to cool in the tray.
roast carrot batons in a white enamel roasting tin - roast garlic cloves being squashed out of their skin with a fork
  • Once the carrots are cooled it’s time to make the flavoured hummus.

How to make hummus

  • First scrape the roasted carrot batons and roasted garlic puree along with any cooking oil and the cumin seeds into a blender bowl.
  • Blitz the carrots to a chunky puree.
  • Tip in the chickpeas, season with a pinch of sea salt, add the tahini and another tbs of olive oil and the juice from the lemon.
  • Blitz everything together until it’s smooth – if the hummus is too thick then loosen it by adding a drop of cold water little at a time until you have the consistency you prefer.
  • Taste the hummus and season with more salt if needed.
  • Once the hummus is ready tip into a serving bowl.
  • If you’re topping the hummus with toasted seeds then warm a frying pan on a medium heat – don’t add oil!
  • Tip the seeds into the dry frying pan and gently toast, shake the pan often to avoid the seeds burning.
  • Once toasted – scatter them over the hummus and serve.
blue and white bowl filled with homemade carrot hummus topped with toasted seeds.

Love to make homemade hummus? Try out these hummus flavours to add a tasty twist

Homemade Carrot Hummus Recipe

Yield: Serves 6

Carrot Hummus Recipe

blue and white bowl filled with homemade carrot hummus topped with toasted seeds.

Super tasty carrot hummus recipe topped with toasted seeds.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 300g carrots 
  • 3 cloves garlic (skin left on)
  • 1 tsp cumin seeds 
  • 1 tbs olive oil 
  • 400g tin chickpeas 
  • 1 tbs tahini
  • 1 lemon juiced 
  • 1 tbs olive oil
  • 1 pinch sea salt 
  • 1 tbs sunflower seeds 
  • 1 tbs sesame seeds 

Instructions

  1. Heat oven to 180C
  2. Scrub the carrots - then cut into batons
  3. Put the carrots into a roasting tin - drizzle over a tbs of olive oil, sprinkle over the cumin seeds and season with salt and black pepper.
  4. Toss everything together then tuck the whole garlic cloves amongst the carots.
  5. Roast in the oven for around 45 minutes until the carots are tender.
  6. Once cooked - remove the carrots from the oven and leave to cool. Squash the garlic from the skins.
  7. To make the hummus - tip the carrots and garlic into the blender and blitz together.
  8. Add the chickpeas, tahini, lemon juice, 1 tbs and season with sea salt. Blend until smooth.
  9. If the hummus is too thick, add a little cold water to loosen.
  10. Taste the hummus and season with more salt if needed.
  11. Tip the hummus into a serving bowl.
  12. Toast the seeds in a dry frying pan over a medium heat - shake the pan often so they don't burn. Allow them to cool a little and then scatter over the hummus and serve.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 202Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 138mgCarbohydrates: 25gFiber: 7gSugar: 5gProtein: 7g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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How to serve hummus

blue and white bowl filled with homemade carrot hummus topped with toasted seeds.
  • Stuff into a toasted pitta bread with salad and falafel
  • Spread on toast as a vegetarian pate
  • Use to make hummus and shredded veggie sandwiches
  • Make up a hummus and roasted veggie wrap.

Can I make hummus without tahini?

Sure you can – just substitute peanut butter or almond nut butter.

How long can I store hummus in the fridge for?

The hummus will keep in an air tight container for 48 hours in the fridge.

Get more snack recipes here

Delicious hummus recipes to try

If you LOVE hummus then try these delicious hummus flavours

Get all our easy vegan recipes right here

carrot hummus scattered with sunflower seeds. Text overlay reads "delicious carrot hummus recipe"

Get more delicious meal ideas and easy recipes here

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