This roasted carrot hummus is a vibrant twist on the classic dip, blending smoky-sweet carrots with creamy chickpeas, tahini, and a kick of harissa.
Packed with plant-based protein, gut-friendly fiber, and heart-healthy fats, it’s a nutritious yet indulgent spread.
Low in saturated fat and full of bold Mediterranean flavors, it’s perfect for everyday snacking, meal prep, or entertaining guests with a wholesome, satisfying option.
Roasted Carrot Hummus with Spicy Harissa
Equipment
- 1 Sheet Pan
- 1 Sharp Knife
- 1 Cutting board
- 1 large food processor
- 1 mixing spoon
- 1 measuring cup
- 1 Measuring Spoons Set
- 1 Serving bowl
Ingredients
- 1 can 15 ounces chickpeas, drained (reserve liquid)
- 4 medium carrots scrubbed, dried, and cut into chunks
- 3 tablespoons extra virgin olive oil divided
- ½ teaspoon kosher salt plus more to taste
- ⅓ cup tahini paste
- 1 garlic clove minced
- 1 teaspoon ground sumac
- ½ teaspoon ground cumin
- 1 –2 teaspoons harissa paste adjust to taste
- 1 medium lemon juiced
- 2 tablespoons pistachios lightly crushed (for garnish)
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare and Preheat the Oven: Begin by adjusting an oven rack to the middle position for even cooking. Preheat your oven to 425°F (220°C). While the oven heats, drain the chickpeas over a bowl, reserving both the beans and their liquid. The chickpeas will go into the hummus, and the reserved liquid will be helpful later if the mixture needs thinning.
- Roast the Carrots for Flavor: Arrange the scrubbed and chopped carrots on a sheet pan. Drizzle with about 1 tablespoon of olive oil and sprinkle with kosher salt. Toss until every piece is evenly coated, then spread them in a single layer so they roast properly instead of steaming. Place the pan in the preheated oven and roast for about 40 minutes, or until the carrots are fork-tender with slightly charred edges. Allow them to cool briefly before blending.
- Set Up the Food Processor: Place the roasted carrots into the bowl of a food processor along with the drained chickpeas, tahini, minced garlic, ground sumac, ground cumin, harissa paste, and fresh lemon juice. Add a small pinch of kosher salt to start seasoning. These ingredients will blend into a flavorful base combining smokiness, creaminess, tang, and spice.
- Blend to a Smooth Consistency: Secure the lid and start processing. While the blades are running, slowly drizzle in about 2 tablespoons of olive oil through the opening in the lid. Continue blending until the hummus becomes creamy and uniform. If the mixture feels too thick or dry, gradually add a small spoonful of the reserved chickpea liquid until it loosens to the perfect consistency. Stop occasionally to scrape down the sides, ensuring every bit is incorporated.
- Taste and Adjust the Seasoning: Once the hummus is blended, taste it and adjust to your liking. You may want more salt for balance, extra lemon juice for brightness, or another spoon of harissa if you enjoy more heat. A light drizzle of olive oil can also be added for a silkier finish. Blend again briefly to combine.
- Transfer, Garnish, and Serve: Spoon the hummus into a shallow bowl or platter. Use the back of the spoon to swirl it into a decorative shape. Drizzle the surface with extra virgin olive oil for sheen, then sprinkle with fresh parsley and crushed pistachios. Serve alongside pita bread, crisp vegetables, or as a spread in wraps and sandwiches.
Notes
- Roasting carrots intensifies their natural sweetness and gives the hummus a smoky undertone.
- Reserve chickpea liquid (aquafaba) to adjust hummus consistency without losing creaminess.
- Tahini quality matters—choose smooth, well-stirred tahini for the best texture.
- Harissa paste adds heat; adjust the amount to your spice tolerance.
- Pistachios and parsley not only make the dish pretty but also add crunch and freshness.
- This hummus can be made a day ahead for parties or meal prep.
- Leftovers are versatile—use them as a dip, spread, or salad topper.
Chef’s Secrets for Perfect Hummus
The secret to exceptional roasted carrot hummus lies in texture, balance, and freshness.
First, don’t skip roasting the carrots until they’re caramelized and slightly charred—this step transforms ordinary hummus into something smoky and complex.
Next, be patient when blending; letting the food processor run longer than you think necessary ensures an ultra-creamy dip.
Always taste and adjust at the end, because small tweaks like an extra squeeze of lemon or a drizzle of olive oil can elevate the flavor dramatically.
Finally, garnish generously—colorful toppings like parsley and pistachios don’t just decorate; they add layers of crunch and brightness.
Serving Suggestions to Try
This hummus is incredibly versatile and shines in many settings.
For a classic mezze platter, pair it with warm pita bread, pita chips, or crisp vegetables like cucumber, bell peppers, and celery.
For sandwiches and wraps, use it as a flavorful spread instead of mayonnaise—it adds richness without the heaviness.
If you’re preparing a grain bowl, add a dollop of hummus alongside roasted vegetables and quinoa for a satisfying, plant-based meal.
It also pairs beautifully with grilled chicken or fish, acting as a vibrant side that complements smoky or savory flavors.
Hosting a party? Serve it in a shallow bowl, swirl the top, and drizzle with olive oil for a restaurant-style presentation that impresses guests.
Storage Tips for Freshness
Roasted carrot hummus stores beautifully, making it a smart choice for meal prep.
Transfer leftovers into an airtight container and refrigerate for up to 5 days.
To maintain freshness, press a thin layer of olive oil over the surface before sealing the container—this helps prevent oxidation and keeps the top from drying out.
If you notice the hummus thickening in the fridge, stir in a teaspoon of water, lemon juice, or reserved chickpea liquid to restore its creamy consistency.
For longer storage, you can freeze hummus in small, portioned containers for up to 2 months; just thaw overnight in the refrigerator and stir before serving.
Frequently Asked Questions
1. Can I make this without harissa?
Yes! Harissa adds smoky heat, but you can replace it with a pinch of smoked paprika or chili flakes for a milder version.
If you prefer no spice at all, simply leave it out—the hummus will still be flavorful.
2. Do I need to peel the carrots?
Not necessarily. As long as you scrub the carrots well, leaving the skin on works perfectly.
However, peeling them gives a slightly smoother texture and a brighter orange color once blended.
3. Can I use dried chickpeas instead of canned?
Absolutely. If using dried chickpeas, soak them overnight, then cook until tender before blending.
They’ll give a slightly nuttier flavor and firmer texture compared to canned chickpeas.
4. How can I make the hummus creamier?
Two tricks: use very smooth tahini and let the food processor run for at least 2–3 minutes.
Adding a drizzle of olive oil while blending also helps emulsify the hummus into a silky texture.
5. What else can I serve it with?
Beyond pita and veggies, try spreading it on toast, using it as a dip for roasted potatoes, or serving it as a side with grilled meats.
It’s also delicious as a creamy layer in wraps, sandwiches, or grain bowls.
